Home-made pork sausages with onion gravy recipe
by Anneka Manning | 0 comments | Print recipeTweet
To get the very best sausage and mash, you really must make your own sausages. Meat expert Anneka Manning shows us how to do it.
Natural sausage casings are made from animal intestines (usually pig or sheep) and are available from most butchers.
At a glance
- Cuisine English
- Recipe Type Main
- Difficulty Medium
- Preparation time 90 mins
- Cooking time 30 mins
- Serves 4 people
- 25 g (0.9oz) natural sausage casing
- 500 g (17.6oz) pork shoulder
- 375 g (13.2oz) pork back fat
- 250 g (8.8oz) skinless chicken thigh fillets, fat trimmed
- 100 ml (3.5fl oz) Madeira
- 2 garlic cloves, chopped
- 2 tsp roughly chopped thyme
- 1 tbsp salt
- 0.25 tsp Chinese five-spice
- 1 tsp finely ground black pepper
- 0.25 tsp ground cumin
- 0.125 tsp cayenne pepper
- 0.5 cups roughly chopped parsley
- 1 tbsp vegetable oil
- 1 cup mashed potato, to serve
- 1 cup green peas, to serve
- 60 ml (2.1fl oz) olive oil
- 600 g (21.2oz) onions, sliced
- 1 tbsp plain (all-purpose) flour
- 100 ml (3.5fl oz) Madeira wine
- 500 ml (17.6fl oz) ready-made or home-made beef stock
- Put the sausage casing in a large bowl in the sink. Fill the bowl with water and hold one end of the casing under the tap. Turn on the tap and allow the water to flow gently through the casing.
- Chop the pork shoulder and back fat and chicken into 2 cm (3/4 inch) pieces. Place in a large bowl, add the remaining ingredients (except the oil) and use gloved hands to mix until combined.
- Set up a mincer/sausage maker with a 6 mm (1/4 inch) hole attachment and coarsely mince (grind) the pork mixture. (Use a low speed if electric.)
- Use your hands to mix the mince again, then attach the sausage filler (with a 2 cm/3/4 inch nozzle) to the machine. Push the sausage casing over the nozzle, leaving about 15 cm (6 inches) at the end. Do not tie the end. Feed the pork mixture into the machine, start the machine on low speed and gradually begin to fill the casing. Increase the speed to medium-low and continue feeding the pork mixture into the machine.
- Gently remove the remaining sausage casing from the nozzle. Lay the sausage on the bench and gently squeeze to ensure an even thickness. Gently twist the casing at 10 cm (4 inch) intervals to form 10 even sausages. Place in the refrigerator for at least 21/2 hours.
- To make the onion gravy, heat the oil in a saucepan over medium heat and cook the onions, stirring often, for 15-20 minutes, until golden brown. Add the flour and cook, stirring, for 1 minute. Add the Madeira and stir with a wooden spoon, scraping any caramelisation from the base of the pan, until almost evaporated. Add the stock and simmer rapidly for 5-6 minutes, until reduced and thickened.
- Meanwhile, prick the opposite sides of each sausage 4 times. Heat 2 non-stick frying pans over medium-low heat. Add half the oil to each pan and cook the sausages, turning occasionally, for 12 minutes, until well browned all over. Transfer to a baking tray and bake for 5 minutes or until just cooked through. Serve with the onion gravy, mashed potato and green peas.
Recipes and images taken from Mastering the Art of Poultry, Meat and Game by Anneka Manning (£25), published by Murdoch Books.
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