Pork and Wild Garlic Sausages
Pork and wild garlic sausages.
Recipe: Lamb and Wild Garlic (Spring Sausage)
Wild garlic sausages. Springtime in a sausage.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lamb (roughly 70/30 lean/fat) | 1000g |
| Salt | 20g |
| Wild Garlic Leaves | 40g |
| Skimmed Milk Powder | 20g |
| Ice Cold Water | 50g |
| Black Pepper | 3g |
| Dill Seed | 6g |
| Sriracha | 20g |
| Sheep Sausage Casing | 2.5m |
Instructions
Night Before
- Rinse and soak the sausage casings in water. Leave them in the fridge.
- Separate lean and fat (if possible), combine with salt, and leave them in the fridge.
On the Day
- Chill the meat and grinder parts in the freezer for about an hour.
- Once the meat has reached 0-1°C, roughly chop up the wild garlic leaves and mix them with the meat. Mince the combined mixture through a 6mm plate.
- Place the meat and salt mixture back in the freezer to chill until it reaches 0-1°C again.
- Mix in the sriracha, black pepper, and dill seeds.
- Mince the mixture again through a fine plate.
- Add the skimmed milk powder.
- Knead the meat while gradually adding the ice-cold water until the mixture becomes sticky.
- To check seasoning, make a mini patty, fry it, and adjust as needed.
- Chill the remaining meat mixture in the fridge for 30 minutes.
- Prepare the sausage stuffer and carefully pipe the mixture into the soaked casings.
- Twist the sausages into links.
- Leave the sausages to dry in the fridge for 24 hours before consuming.
Notes
- Preparing the meat and salt mixture the night before allows for greater extraction of myosin. This helps achieve a better bind during kneading.
- The drying step isn’t essential but improves the sausage 'snap.' Skipping it may result in a chewy casing.
- For easier casing preparation, add a teaspoon of baking soda to the water while soaking. This makes the casings more slippery and easier to fit onto the stuffer horn.
