How to Make Homemade Sausages: Pork, Apple & Caramelised Onion Sausages with Gourmet Mash
A couple of weeks ago the friendly people at KitchenAid were kind enough to send me the Meat Grinder and Sausage Stuffer attachments for my beautiful stand mixer (her name is Roxy and she’s a treasure). I bought her about 2 years ago when we’d just moved back to Australia. I was living back at home at the time and had a little extra disposable income, so I just went out and bought one. I figured the sooner I bought it, the more use I’d get out of it, and that was that. My pride and joy sits on our kitchen bench and always twinkles at me whenever I walk out in the morning. I was so excited when KitchenAid offered me the attachments as I hadn’t even thought about the extra bits and bobs you could get for it. I can already tell I’m going to get a lot of use out of the meat grinder. I wont ever have to buy mince meat again – and now I’ll know exactly what goes into it.
I also know EXACTLY what has gone into these delicious homemade Pork, Apple and Caramelised Onion sausages. I think it makes them even more appetizing too. This is the first time I’ve made anything like this and I totally winged it. I was a little nervous at first so I watched a few youtube videos to learn the basics. There are a few small things I would now do differently if I were making them again. It took me a little longer than I first anticipated, but I really enjoyed the whole process and I reckon I could whip up a batch in no time at all now. Life skills I tells’ ya! It’s good to challenge yourself with small culinary hurdles, and this was most certainly one of them. I would, however, say that the hurdle was more mental as these delicious homemade sausages aren’t actually that hard to make – just give yourself a bit of time first time round! I served mine with gourmet mash – that’s what we call it at our house. It’s not really that gourmet, just good ol’ buttery delicious mash packed full of veggies and garlic. More of a smash than a mash. It’s so good, especially with fresh bangers!
As you may or may not have noticed, this year I haven’t been as regular with the frequency of my posts and I do feel terrible. I’ve mentioned it a few times, I know, but I thought I’d tell you that I’ve decided to scale the posts back to once a fortnight. I’m sure you can all appreciate the time it takes to cook, style, photograph, clean (or coax others to clean for me) and write the blog. I’m finding it a bit hard to fit in other things I need to do on the weekend – like plan a wedding! Don’t worry, I’ll have more time after early March – du dum da dahhhh.
BTW – I haven’t been paid for any of these comments. I only ever write about products and goods I think are worth writing about.
PS: For all my Aussie readers, these bangers would make for an impressive treat at this Saturday’s AFL Grand Final BBQ. just saying!
Homemade Pork, Apple & Caramelised Onion Sausages
500 g free-range pork mince pork
1 red onion, peeled and finely chopped
1 tbsp brown sugar
1 tbsp balsamic vinegar
4 cloves garlic, peeled and minced
2 small Granny Smith apples, grated
handful parsley and oregano
1 tsp mustard powder
1 tsp Dijon mustard
1 tsp seeded mustard
1 tsp salt
1.5 meters of natural castings
1. Add a large bowl and all sausage making equipment into the fridge to let them all chill. It’s best to keep all meat and appliances cold so the fat in the sausages doesn’t melt. Clean hands are also essential so wash them regularly. Rinse sausage casings and let soak in fresh water whilst preparing the meat.
2. Add to a hot, well oiled pan the finely diced red onion and cook on low heat until golden and translucent, roughly 15 minutes. Then add sugar, a pinch of salt and balsamic vinegar. Let cook until the onions become sticky and thick. Set aside and let cool.
3. Once the onions are cool in the chilled bowl add all ingredients apart from the casings. Lightly mix everything through but try not to overmix. Drain the casings and pat dry with paper towel.
4. Attach the KitchenAid meat grinder and add the meat mixture into the feed and turn the mixer on. Placing it through the grinder will ensure everything is mixed properly and chopped finely. Once the mixture has been through, then attach the sausage stuffer and slide the casings over the long tube. Place the meat mixture into the top of the grinder again and turn the machine on. Once the meat starts coming out of the nozzle help steer it out and also keep feeding the meat in the top. It is easier to have someone help you at this stage. Once all the meat has been squeezed through, turn the mixer off and trim the casing. Separate the long sausage into normal sized portions and twist 3 or 4 turns one way and then twist the next link 3 or 4 times in the opposite direction. Watch this video to see how the pros do it and extra tips.
5. With a sterilized pin prick the casings to expel any trapped air. Hang sausages and let them dry for an hour or so before refrigerating. They will keep in the fridge for up to one week or place them in the freezer for up to 6 months. OR cook and enjoy them straight away!
6 medium potatoes, peeled an chopped
2 carrots, peeled and chopped
handful of green beans, trimmed
1 cup of peas
4 cloves garlic
1/2 tbsp butter
4 tbsp milk
salt and pepper to taste
1. Add potatoes and carrots into a pot of boiling seasoned water. Let cook for about 8 minutes then add beans and peas for the last two minutes.
2. Once all veggies are cooked, drain and roughly mash with a potato masher. Add butter, garlic and milk a little at a time until you’ve reached the correct consistency. Add salt and pepper and serve with your well cooked homemade sausages.