How To Make Sausages. Small Batch Pork & Leek Sausages #SRP #Sausagemaking

To me, this is one of the best sausage combinations going, its all about the fresh leeks. I know you can get dedicated pork and leek sausage seasonings with dried leek in them, but personally, i prefer to use whole fresh leeks, which in turn, gives you a far superior tasting sausage.
RECIPE....
3.5lbs of Shoulder or belly pork, you want a 30%/70% fat to lean ratio.
8ozs of Rusk.
12ozs of ice cold water.
8ozs of fresh leeks.
2ozs of sausage seasoning..
METHOD....
Add the sausage seasoning to your meat, then let it steep for 30 minutes.
In the mean time, soak your rusk in the ice cold water and place in the chiller until all the liquid has soaked in.
Grind/mince the seasoned meat on a coarse plate, then add in your rusk and mix.
Next, Grind your leeks on to the sausage mix, then give the whole sausage mix a good mix.
Send the entire mix through the mincer one more time, then mix thoroughly to bind the ingredients together. Chill , then stuff and link your sausages.
If you can not get the rusk, you can make your own following this video...
https://www.youtube.com/watch?v=IGdgOwHVNUg
How to tie/link sausages...
https://www.youtube.com/watch?v=UY5TiciEry4

Видео How To Make Sausages. Small Batch Pork & Leek Sausages #SRP #Sausagemaking канала Scott Rea