Pork sausage meat recipe

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Pork sausage meat recipe
Pork sausage meat recipe
Mincing the meat
Servings:Serves 8 - Makes 750 g of pork sausagemeat
Calories per serving:334
Ready in:15 minutes
Prep. time:15 minutes
Cook time:None
Difficulty:Easy
Recipe author:Chef
First published:25th September 2012

This sausagemeat recipe would be ideal for making your own sausages or burgers or for use in a stuffing recipe or force-meat recipe.

It's fairly simple, and easy to adjust the quantities to suit your recipe.

Although a meat mincer is the best tool for mincing the pork, I find that a food processor with a sharp metal blade used in pulse-mode does the job equally well. Just go easy or you can quickly turn the meat into paste!


Ingredients

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Method

  1. Using a meat mincer or a food processor with a metal blade mince the pork shoulder and pork belly to your desired consistency.
  2. Add all of the ingredients to a large bowl.
  3. Using clean hands mix the ingredients really well.
  4. Use to make sausages, burgers or freeze for later use.

Chef's notes

If you are going to make burgers, add a beaten egg at the mixing stage to bind the sausagemeat together.

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