Pork and Leek Sausage recipe

Prepare a meat mincer and sausage filler machine.

Use 450 grams of minced pork meat that has been seasoned.

Place the minced pork into a bowl.

Add 50 grams of finely chopped leek to the minced pork and mix with hands.

Attach the sausage filling nozzle to the machine according to manufacturer's instructions.

Cut a piece of collagen casing and roll it onto the nozzle.

Leave the end of the casing open to allow for expansion when cooking.

Fill the sausage piping machine with the meat mixture.

Pipe the meat mixture into the casing, being careful not to overfill it.

Twist the filled casing into sausages, about the length of your finger.

Tie off the ends of the sausages and cut them to separate.

Repeat the process until all meat is used, resulting in about eight to ten sausages.

Place the sausages in a container and refrigerate until ready to cook.

Equipment Needed

Spice Level:

Dietary

Allergens