Measure the materials
For this session I bought a packet of spices that cost about £3.00 and this was enough to make
10 Kg sausage. I only wanted to make a third of this so I had to weigh out the appropriate amounts.
Then the Ingredients were added to a large bowl:
Rusk, water, seasoning and pork. Thats it.
Having mixed it for about 15 minutes I put it in the fridge to cool down. It is important to keep your meat cool. When I am making large batches of sausages I use iced water and I freeze my metal grinder too.
THE MOST IMPORTANT THING TO REMEMBER IS TO KEEP YOUR INGREDIENTS COOL.
Cut a whole length off and then find the end, open it out with the fingers – this can be a bit fiddly. Then push the skins, inch by inch, on the nozzle. Have some water available to help lubricate it and take your time.
By the time you have sterilised your stuffer it will be ready for taking the skins. It is tempting to tie a knot in the skin. I never do because it simply gives a big bubble.
I tie the knots later when it is time too link the sausages.
While the equipment is sterilizing and while the skins are soaking, you can make your sausage meat. In this case it is really easy.
You can buy these mixes on the internet and get all kinds of different flavours and types, from breakfast pork to spicy beef to Cumberland and Lincoln and so on. So long as you read the instructions that come with them, weigh out the materials accurately, you can’t go wrong.
There is plenty of leeway, especially with the water. You might find the meat too stiff to mix, so just add a little more water. The reason is that different rusks absorb different amounts of water.