Sausages without castings

April 2021


400g pork mince

4 fatty bacon rashers (skin removed chopped finely)

1dried chilli chopped finely)

1 chicken stock cube

1 onion (chopped finely)

4 pork rashers (skin removed and chopped into small pieces)

1 cup fresh bread crumbs

ground and whole fennel

garlic

pepper

1 batton egg

 

Method

1. Combine the pork mince rashers and bacon fat in a large bowl. Tip fennel seeds into a frying pan and heat over medium heat for 2-3 minutes until aromatic Add to pork with the pepper, chilli flakes, garlic , onion ,stock cube and bread crumbs. Mix to coat all the meat.

2. Remove one third of pork. Push the remaining spice coated pork through a sausage mincer into a large bowl. Add chopped pieces of pork. Using clean hands work the pork mixture for 5-10 minutes until very sticky - the mixture should stick between your fingers.

3. Rolled in sausage shape mounds

$ baked in oven untill cooked through.