Pork Sausages with Peas and Berkswell Recipe
Making sausages at home is easier than you might think – even if you don't have a sausage stuffer, you can use a funnel to work the filling into the casings. This recipe sees homemade sausages...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Meat grinder
- Sausage stuffer
- Kitchen scale
- Measuring spoon
- Mixing bowl
- Skillet
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Grater
- Spoon
- Spatula
- Paper towel
- Plate
- Serving platter
- Kitchen towel
- Stove
Ingredients
- 500g of pork mince
- 335g of pork back fat, minced
- 8g of curing salt
- 3.5g of milk powder
- 1.5g of mustard powder
- 1.5g of ground mixed spice
- sausage skins, soaked in cold water
- 1kg fresh peas in the pod
- 1 gem lettuce
- 50g of mint leaves
- 15g of unsalted butter
- 10g of extra virgin olive oil
- 1 lemon
- sea salt
- 50g of Berkswell cheese
- nasturtium flowers and leaves
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