Pork, Fresh Herb and Prune Sausages Recipe
Simply scrumptious with three great flavours. For best results, par-cook sausages before barbequing or panfrying. Try and eat just one!
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Cooking tools:
- Stand mixer
- Sausage stuffer tube attachment
- Food grinder attachment
- Coarse grinding plate
- Fine grinding plate
- Pusher
- Saucepan
- Stove
- Nonstick skillet
- Grill
- Chef's knife
- Paper towel
Ingredients
- 500g diced pork, chilled
- 500g pork belly, diced, chilled
- 1/4 bunch fresh flat leaf parsley
- 1/2 bunch fresh chives
- 3 sprigs fresh oregano
- 6 sage leaves
- 4 pitted prunes
- 1 tablespoon olive oil
- 1 1/2 teaspoons sea salt flakes
- Freshly ground black pepper
- Natural or synthetic casings, soaked as below (see cooks tip)
- Garden salad to serve
- Relish to serve (if desired)
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