Harts Kitchen
Learn by Harts:
Make Succulent Sausages
Award-winning Dorset butchers Alex and Lou
Webb reveal the sizzling secrets of making
delicious sausages at home…
T
he secret of a great sausage is that
it’s only ever as good as what you
put into it. In the case of some
supermarket packs, the answer
is not enough good quality meat
and far too many additives. That’s
why a good butcher or local producer, who isn’t
looking to reduce margins on an industrial scale,
often make the best sausages – sausages like
the award-winning bangers from Alex and Lou
Webb. Webb’s Butchers have four Great Taste
Awards and make sausages that have twice been
Champion of Champion finalists, to name but a
few accolades.
But don’t be put off by memories of hapless
families trying – and failing – to make sausages
on TV’s Generation Game as they’re surprisingly
easy to make yourself. With some basic
equipment -– a mincer and a stuffer – you can
have homemade bangers to be proud of, as
long as you follow Alex and Lou’s recipe for a
traditional pork sausage. It’s the basis for all the
delicious sausages they make and a great
starting point for trying your own flavours.
THE
EXPERTS
Alex and Lou Webb are
based in the village of West
Moors in Dorset.
www.webbsbutchers.
co.uk
Traditional Pork Sausages
Ingredients
1kg shoulder of pork
10g salt
3g pepper
100g bread crumbs
12-15 sausage skins
100g water
Equipment
Mincer/sausage stuffer
Scales
2x mixing bowls
Method
1. If required, soak the sausage skins overnight.
Note: If buying the skins from your butcher,
please ask as they may be ready to use.
2. Mince the shoulder of pork, twice.
3. Place the minced pork in a bowl.
4. Add the salt and pepper. Mix with your
hands. Salt is probably the most important
ingredient – it’s not only for flavour, but is
responsible for texture and preserving.
5. Add the bread crumbs mix. Rusk or bread
crumbs help with moisture and succulence so
that the sausage doesn’t become too dry.
6. Gradually add the water until the water has
soaked into the bread crumbs.
7. Mix all the ingredients together. Mixing time
is really simple – the longer you mix the tighter
the texture will be.
8. Fill into skins using the filling stuffer you have
or, if you don’t have a sausage stuffer, you can
shape into burgers.
9. Once you have made this basic recipe, you
can add other ingredients to suit your taste.
S E E +
S H O P
See all our sausage
making equipment at
www.hartsofstur.com
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www.hartsofstur.com