For those of you feeling a little adventurous, here is my recipe for the humble breakfast sausage. It has a lovely coarse texture and is packed with meaty flavour and has fewer breadcrumbs than you might find in a supermarket sausage.
Whether you’re English or French, and call it sausage, banger or la sausisse, this is a delicious porky delight to add to your own repertoire of recipes.
Special Equipment: Electric mincer with sausage attachment.
Complimentary Recipe: Full English Breakfast.
|1.8kg||Pork shoulder, skin removed and roughly chopped|
|700g||Pork belly, skin removed and roughly chopped|
|500g||Pork back fat, minced 5mm|
|40g||Sea salt, finely ground|
|330ml||Water, ice cold|
|150g||Breadcrumbs, fresh not dried|
|1.5g||Nutmeg, finely ground|
|1.5g||Mace, finely ground|
|1g||Black pepper, finely ground|
|0.5g||White pepper, finely ground|
|2 Metres||Natural sausage casings, soaked for 1 hour in cold water. (Ask your butcher to get the casings for you)|
In a large bowl, mix all the ingredients.
Pass the mixture through a mincing machine with an 8mm attachment.
With clean hands gently mix the minced meat to evenly distribute the fat and seasonings.
Pass the mixture through the sausage machine into the soaked casings and tie up your sausages.
Allow the sausages to dry out uncovered in the fridge for a few hours or overnight as this will prevent them from spitting in the pan and give a better caramelised colour.
Recipe © Raymond Blanc 2015
Photograph © Jean Cazals 2015