Name: Home-Made Sausages
Yield: Makes 30 sausages
Cuisine: Australian
Ingredients: 1 tablespoon black peppercorns; 2 teaspoons juniper berries; 1 kg (2 lbs) lean pork, cubed; 250 g (8 oz) pork liver; 500 (1 lb) fat belly pork; 1 tablespoon whole allspice; 1 tablespoon cardamom; 3 tablespoons salt; 155 g (5 oz) salted sausage skin; 2 star anise pods; 2 cups (500 mL/16 fl oz) white wine; 1 onion; 6 garlic cloves; 1 cup roughly chopped Italian parsley; 2 bay leaves; 2 cups (125 g/4 oz) fresh bread crumbs (from strong bread); 1 tablespoon chopped fresh sage leaves; 250 g (8 oz) back fat

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

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.