Second generation butcher Nathan Robb from Bully Butcher in Western Australia shows us how easy it is to make incredible, fresh sausages at home using his special Italian Sausages recipe. Plus you can try your hand at whipping up his famous Bangers & Ash Sausages recipe or his Korean BBQ Sausages recipe.

Since he started working alongside his Dad when he was 15, Nathan has now opened three Bully Butcher stores of his own. Big thank you to Nathan for giving up his time to show us how it’s done and for sharing these delicious recipes.

Homemade Italian Sausages

Equipment

Ingredients

  • 1kg pork shoulder
  • 6g paprika
  • 6g cracked pepper
  • 4g fennel seeds
  • 10g salt
  • 4g chilli flakes

Instructions

  1. Run the meat through the mincer on a coarse fitting.
  2. Add minced meat to a large bowl and add all the ingredients.
  3. Be sure to mix well. Using your hands is the best way if you don’t mind getting messy.
  4. Once the meat is mixed, prepare your sausage skins by soaking in a bowl. Run water through the skins to remove any salt.
  5. Fill the barrel of the sausage stuffer with the mince. Pack tightly for best results.
  6. Using a medium sized nozzle, thread the skins over the nozzle of your sausage stuffer. Tie off one end. 
  7. Turn your machine on and start filling the cases in one long sausage.
  8. Refer to the video for how easy Nathan makes it look dividing your sausages into approx 4 inch links.
  9. Leave in the fridge overnight for best results and flavour.

Bangers & Ash Sausages

Ingredients

  • 1kg beef brisket
  • 10g activated charcoal
  • 2g garlic powder
  • 4g cracked pepper

Instructions

  1. Run the meat through the mincer on a fine fitting.
  2. Add minced meat to a large bowl and add all the ingredients.
  3. Be sure to mix well. Using your hands is the best way if you don’t mind getting messy.
  4. Once the meat is mixed, prepare your sausage skins by soaking in a bowl. Run water through the skins to remove any salt.
  5. Fill the barrel of the sausage stuffer with the mince. Pack tightly for best results.
  6. Using a medium sized nozzle, thread the skins over the nozzle of your sausage stuffer. Tie off one end. 
  7. Turn your machine on and start filling the cases in one long sausage.
  8. Refer to the video for how easy Nathan makes it look dividing your sausages into approx 4 inch links.
  9. Leave in the fridge overnight for best results and flavour.

Korean BBQ Sausages

Ingredients

  • 1kg pork mince
  • 50g gochujang
  • 2g ginger powder
  • 1g garlic powder
  • A handful of fresh coriander, chopped
  • A handful of fresh spring onions, chopped

Instructions

  1. Run the meat through the mincer on a fine fitting.
  2. Add minced meat to a large bowl and add all the ingredients.
  3. Be sure to mix well. Using your hands is the best way if you don’t mind getting messy.
  4. Once the meat is mixed, prepare your sausage skins by soaking in a bowl. Run water through the skins to remove any salt.
  5. Fill the barrel of the sausage stuffer with the mince. Pack tightly for best results.
  6. Using a medium sized nozzle, thread the skins over the nozzle of your sausage stuffer. Tie off one end. 
  7. Turn your machine on and start filling the cases in one long sausage.
  8. Refer to the video for how easy Nathan makes it look dividing your sausages into approximately 4 inch links.
  9. Leave in the fridge overnight for best results and flavour.

Recipes by Nathan Robb from Bully Butcher

Want more sausage recipes? Check these out:

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Recipe Name
Italian Sausages
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