Hog Roast Sausage is the ultimate sausage that brings together summer in one sausage. This recipe uses our Gourmet Hog Roast Complete Mix blended by Leonards. It's got a sweet appley tang which is complemented by the earthy flavours of sage along with the additional smokey tones.
This recipe will make a 10lb batch of sausages.
METHOD
1. Soak your skins in warm water for 1 to 2 hours before use.
2. Cube the meat into 1.5cm pieces and chill in the freezer for 30 minutes.
3. Once the meat is chilled - Mince the meat using a coarse plate.
4. Now gradually mix in the hog roast mix with the meat.
5. Add half of the cold water and mix until the cold water is absorbed into the meat. This will take 20/30 seconds.
6. Add the remaining cold water and mix vigorously until the mixture is sticky and moist and has absorbed the water.
7. Slide your hog casings onto the end of a sausage nozzle and stuff the casings.
8. Hang sausages and let them dry for an hour or so before refrigerating. They will keep in the fridge for up to one week or pop them into the freezer for up to 6 months if they last that long!
9. Gently let the casing slip off the nozzle as it takes up the sausage.
Weschenfelder Top Tip - Best cooked on the BBQ and served in a bread roll with either tomato or apple sauce.