How To Make Sausages.Pork And Tomato. TheScottReaProject.

pork sausage

🥗Healthier: chicken sausage

💰Cheaper: pork shoulder

Chicken sausage is lower in fat, while pork shoulder can be more economical.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier, while crushed tomatoes are often less expensive.

Welcome viewers and introduce the recipe for pork and tomato sausage.

Explain the challenge of making pork and tomato sausage due to the acidity of tomatoes affecting the meat's structure.

Mention the use of bicarbonate of soda to balance acidity and improve binding.

Start by soaking 1/2 lb of Rusk in 1 lb of cold water to prepare it for mixing with the meat.

Add 2 oz of seasoning to the 3 1/2 lb of pork (2 lb lean meat and 1 1/2 lb back fat) and mix to incorporate the seasoning.

Combine the soaked Rusk with the seasoned meat mixture after it has puffed up.

Pass the mixture through a meat grinder on a coarse plate once.

Hand mix the ground meat to fuse the fat and lean together, checking for binding texture.

Add 1/4 oz of bicarbonate of soda and a glug of Worcestershire sauce to the mixture to improve binding.

Continue mixing until the texture becomes sticky and holds together well.

Stuff the sausage mixture into thin lamb casings, tying them off into links.

Let the sausages dry out to allow them to bloom before cooking.

Cook a couple of sausages in a pan to demonstrate the final product.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens