Sausage meat

Those who have been reading my recipes before know that I like making everything myself as much as possible. Firstly, I find cooking quite therapeutic, and a great escape from a high paced and pressured work life. It also makes me feel proud to know I made things most people just buy from the shop, myself. Last but not least, when making things yourself you know exactly what’s gone into making it. There are no artificial preservatives (yes, they may not last as long as shop bought, but I use the freezer quite a bit) – this must count for something, right?

So let’s get to the sausage meat – I’m quite new to making it, but I think I’ve managed to create a very nice basic recipe. Next step from that is to create different variations according to taste: I’ve not steered off my basic recipe yet. The main important things when making sausage meat is that it must have a fairly high fat and salt content. The mince pork that is readily available in the supermarket for me is usually 12% so I add some fat – pork would of course be good, but I just use beef lard as I always have that in the fridge. If you can get mince pork with fat content 20%-30% you might not need to add the fat. You need some liquid (I use an egg) and some breadcrumbs to combine the mixture. These days, I’m a really big fan of Panko breadcrumbs, and use these pretty much every time breadcrumbs are required.

500g mince pork – 12% fat content
1 1/2 tsp salt
1 1/2 tsp white pepper

1 tsp fresh thyme leaves, finely chopped
1 tsp fresh rosemary leaves, finely chopped

1 tbsp fresh sage leaves, finely chopped
1 large egg

30g breadcrumbs (I use Panko)
50g fat (I use beef lard, but pork fat is ideal too), cut into small cubes

1. Prepare and measure your ingredients.

2. Put all ingredients in a food processor, and mix together until the texture is smooth.

3. The sausage meat mixture is now ready to be used for your recipes.

Author: luxlifefinn

Lover of good food. Fine dining as a hobby, home cooking as a passion.

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