AuthorChef Chad
RatingDifficultyBeginner

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Yields4.00 Servings
Prep Time2 hrsCook Time15 minsTotal Time2 hrs 15 mins

 300 g Pork, Ground
 300 g Beef, Ground
 1 piece Garlic
 15 g Paprika Powder
 15 g Oregano, dried
 5 g Pepper, Cayenne
 5 g Spice, Black Pepper Crushed
 15 g Sea Salt
 5 g Spice, Cumin Powder
 5 g Dried Chillies
 100 g Red Onion

1

Using the Breville Bakery boss stand mixer (scraper beater attachment), mix together all of the dried spices. Add the ground beef and pork into the mixing bowl plus the minced garlic. Mix until well incorporated. Chill in the ref for 30 mins.

2

Make sure that you soak the hog casing with water and vinegar to take off foul smell. Once it is soaked start to stuff the sausage pretty tight without breaking the casing.

3

Keep the casing moist so that it doesn’t stick to your pan or to the table and tear .Once all the sausage has been stuffed, it’s time to roll it into sausage links. Take a section of sausage close to one end, a little longer than you want a link to be.

4

Pinch it gently to divide that portion from the whole sausage, and then roll that sausage portion in the air to twist the pinched area tight, forming a sausage. Keep the sausages attached to each other. When you get to the next sausage, spin the sausage the other direction.

5

Once all the links are made, go along each link and remove the air bubbles with the poking tool like toothpick.

6

Once it is rolled into links and the air bubbles are removed, you want to let it rest for at least an hour before you cook and eat it. It really needs to firm up.

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Ingredients

 300 g Pork, Ground
 300 g Beef, Ground
 1 piece Garlic
 15 g Paprika Powder
 15 g Oregano, dried
 5 g Pepper, Cayenne
 5 g Spice, Black Pepper Crushed
 15 g Sea Salt
 5 g Spice, Cumin Powder
 5 g Dried Chillies
 100 g Red Onion

Directions

1

Using the Breville Bakery boss stand mixer (scraper beater attachment), mix together all of the dried spices. Add the ground beef and pork into the mixing bowl plus the minced garlic. Mix until well incorporated. Chill in the ref for 30 mins.

2

Make sure that you soak the hog casing with water and vinegar to take off foul smell. Once it is soaked start to stuff the sausage pretty tight without breaking the casing.

3

Keep the casing moist so that it doesn’t stick to your pan or to the table and tear .Once all the sausage has been stuffed, it’s time to roll it into sausage links. Take a section of sausage close to one end, a little longer than you want a link to be.

4

Pinch it gently to divide that portion from the whole sausage, and then roll that sausage portion in the air to twist the pinched area tight, forming a sausage. Keep the sausages attached to each other. When you get to the next sausage, spin the sausage the other direction.

5

Once all the links are made, go along each link and remove the air bubbles with the poking tool like toothpick.

6

Once it is rolled into links and the air bubbles are removed, you want to let it rest for at least an hour before you cook and eat it. It really needs to firm up.

Homemade Sausages paired with Brewed Coffee
IngredientsDirections