There are no two flavours that sum up Christmas like orange and cranberry, so it's no surprise that when you put them together that they make an outstandingly unique and flavoursome sausage!
This is a real festive luxurious sausage that is perfect after a cold winters walk. It uses Turkey mince which is usually lean meat, so be sure to add the pork fat to make it a more succulent sausage. We often slice these sausages up and serve them as canopé sausages to snack on when those Christmas parties are in full flow!
Like a dog, this sausage isn't just for Christmas and it should be enjoyed all winter round!
This recipe uses the Orange & Cranberry complete mix blended by Leonards which is available to buy on our website.
INGREDIENTS
1 pack of Orange and Cranberry Complete Mix
2.6kg Turkey Thigh
3.8kg Pork Belly
900g Cold Water
900g Red Wine
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 Orange and cranberry mix with the meat.
5. Add half of the cold water and red wine and mix until the cold water is absorbed into the meat. This will take 20/30 seconds.
6. Add the remaining cold water and red wine 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 place in the freezer for up to 6 months if they last that long without being eaten!
Weschenfelder Top Tip - If red wine isn't up your street, just add water. For snacking sausages, use chipolata casings.