Homemade pork sausages with onion gravy recipe
To get the very best sausage and mash, you really must make your own sausages. Meat expert Anneka Manning shows us how to do it.
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Cooking tools:
- Meat grinder
- Sausage stuffer
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Saucepan
- Wooden spoon
- Nonstick skillet
- Spatula
- Fork
- Baking sheet
- Oven
- Stove
- Refrigerator
Ingredients
- 25 g natural sausage casing
- 500 g pork shoulder
- 375 g pork back fat
- 250 g skinless chicken thigh fillets, fat trimmed
- 100 ml Madeira
- 2 garlic cloves, chopped
- 2 tsp roughly chopped thyme
- 1 tbsp salt
- 0.2 tsp Chinese five-spice
- 1 tsp finely ground black pepper
- 0.2 tsp ground cumin
- 0.1 tsp cayenne pepper
- 1/2 cup roughly chopped parsley
- 1 tbsp vegetable oil
- 1 cup mashed potato, to serve
- 1 cup green peas, to serve
- 60 ml olive oil
- 600 g onions, sliced
- 1 tbsp plain (all-purpose) flour
- 100 ml Madeira wine
- 500 ml ready-made or home-made beef stock
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