The love of food, from growing to making it, cooking to eating it, runs deeply in the Kitchen Warehouse family. Chris Murphy, company director, co-owner and chef, shares his recipe for Italian sausage, which he regularly makes for the family using meat fresh from the family farm.
Chris also shares his top tips for great sausage making at home. If you’ve never tried making sausages, there’s not time like the present to get started.
And if you want to learn more tips and tricks, come along to one of our Sausage Making workshops.
- Sharp knife
- Mixing bowl
- Mincer and two sizes die plates, large and medium
- Sausage stuffer or tube attachment
- Measuring jug
- 2kg meat with 25% fat, can be just pork or with a mixture of beef
- 50g pork sausage seasoning meal, optional, or roughly 2 tsp salt, to taste
- 100g icy water
- 20g sugar
- Splash of red wine
- 60g freshly chopped herbs of your choice such as basil, rosemary, oregano, or parsley
- ½ chopped red pepper
- 1 small chopped chilli deseeded
- 20g ground paprika
- 20g fennel seeds
- Pinch of coriander
- Pinch of cayenne pepper
- Casings 26mm, soaked
- Dice all meat into small cubes and place in a bowl with all ingredients. Mix thoroughly.
- Grind through a large hole on a mincer twice, then twice again through a medium hole. The mixture should be slightly sticky. Place in the refrigerator overnight.
- Pack the minced meat into stuffer, making sure that you avoid air pockets.
- Place the soaked casing over the feeder tube using water. Leaving 10cm of slack, tie a knot and proceed to filling the casing. You will need to use your hand to gently hold the sausage as it comes out.
- When all the mix has come through, nip and twist to the desired length. Prick any air pockets and store in the refrigerator.
Chris’s top tips for good sausage making
- Good quality meat means a good quality sausage. Try using pork shoulder or beef chuck steak as both these cuts are tender and have a little fat.
- Try to mince the meat yourself, that way you know exactly what is going in.
- You need to put fat in the mix, roughly 75% meat to 25% fat.
- As with the meat you use, make sure you use the best tools for the job.
- Don’t try to mince the meat too fine straight off as it will just clog up the grinder holes. Do it with a larger hole size first.
- I prefer to use natural casings 26mm opposed to synthetic, but they must be soaked overnight or preferably for 24 hours. Try not to freeze them as they break down easier when used.
- Fresh herbs and spices are a must to give the sausage an individual taste.
- After soaking, rinse the casings thoroughly inside and out in fresh water.
- Try to avoid too much air passing into the mix to avoid bubbles in the sausage.
- Tie off to start the process and again at the end, then twist into desired lengths.