Home-Made Sausages

Name: Home-Made Sausages
Cuisine: Australian
Ingredients: 1 cup roughly chopped Italian parsley; 2 cups (500 mL/16 fl oz) white wine; 1 onion; 6 garlic cloves; 1 tablespoon chopped fresh sage leaves; 2 bay leaves; 2 cups (125 g/4 oz) fresh bread crumbs (from strong bread); 2 cups (125 g/4 oz) fresh bread crumbs (from strong bread); 500 (1 lb) fat belly pork; 250 g (8 oz) back fat; 1 kg (2 lbs) lean pork, cubed; 250 g (8 oz) pork liver; 1 tablespoon black peppercorns; 2 teaspoons juniper berries; 1 tablespoon whole allspice; 2 star anise pods; 1 tablespoon cardamom; 155 g (5 oz) salted sausage skin; 3 tablespoons salt

Preparation info

Makes
30
sausages

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

A barbecue is not complete without a good sausage. Sausages from the local butcher may be acceptable, but try making your own sausages and astound your family and guests.

Ingredients

1 kg (2 lbs) lean pork, cubed
250 g (8

Oceania
Australia
Main course

Method

Soak the sausage skins overnight in enough water to cover them.

In an electric grinder or mortar and pestle, pulverise the spices. Mix all the ingredients together, including the crushed spices, and pass them through the medium blade of the food mill or mincer twice.

To fill the skins

Some mincers have a sausage filling attachment. It looks