Homemade pork, mustard and leek sausages

• Meat

  • 900 g Pork belly
  • 900 g Pork shoulder

• Produce

  • 2 cloves Garlic
  • 3 Leeks

• Condiments

  • 85 g Wholegrain mustard

• Baking & Spices

  • 1 tsp Allspice, ground
  • 1 tbsp Mustard seeds, ground
  • 1/2 tsp Nutmeg, ground
  • 1 1/2 tbsp Salt
  • 1 tbsp White pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 110 g Breadcrumbs, fine

• Other

  • 3 M to 3.5m (32mm natural hog casings

Found on allrecipes.co.uk

Description

Ingredients

• 900g pork belly
• 900g pork shoulder
• 1 tablespoon ground mustard seeds
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1 tablespoon white pepper
• 1 1/2 tablespoons salt
• 110g fine breadcrumbs
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 85g wholegrain mustard
• 3 leeks, minced
• 3m to 3.5m (32mm ) natural hog casings

Directions

• Roughly dice the pork belly and mince in a meat grinder through a 5mm mincing plate. Roughly dice the pork shoulder and also mince through the 5mm plate. Combine the pork with the mustard seeds, spices, seasoning, breadcrumbs and garlic and leave for 2 hours to rest. Meanwhile, soak the hog casings in cold water or as instructed on the pack. Meanwhile warm the olive oil in a frying pan and add the mustard and leeks. Cook and stir until the leeks have softened, but are not browned. Add to the sausage mixture and mix well. Take the mincing blades out of the grinder and attach the sausage funnel. Slip the end of the wet hog casing over the attachment and pull the casing down the shaft so that it is bunched up at the base, this is so that you are able to make a good amount of sausages without having to stop and add more casing. Pop the meat back in to the grinder. Tie the starting end of the casing into a knot and on the slow setting, gently support the sausage as it is piped into the casing ensuring that it does not pack too tightly and avoiding air bubbles. By eye, measure about 10cm per sausage resulting in a yield of about 8 sausages per metre, with extra casing allowance. Squeeze the end of each sausage and twist the casing 2 to 3 times to secure, repeat then tie a knot after the final sausage. Repeat until the sausage meat is used up. Store in the fridge overnight before cooking.