- sausage casings (enough to make 20 large linkÂ sausages)
- juice of Â˝ lemon
- 1 large Spanish or mild onion, minced
- 3 large garlic cloves, minced
- 2 tablespoons olive oil, plus extra to fry the sausages
- 2ÂĽ pounds ground pork
- 1 cup fresh bread crumbs, lightly toasted
- large handful of fresh flat-leaf parsley, leavesÂ chopped
- handful of fresh lemon thyme, leaves stripped
- 6 large, fresh sage leaves, minced
- finely grated zest of 2 lemons
- 2 teaspoons fine sea salt
- 2â€“3 teaspoons cracked black peppercorns, to taste
- ÂĽ teaspoon cayenne pepper (optional)
It takes a bit of effort to make your ownÂ â€śbangersâ€ť (link sausages), but the flavor and texture areÂ superlative.
- First, rinse the casings under cold running water for 5â€“10Â minutes (keep a good hold on the slippery things). Then letÂ soak in a bowl of water with the lemon juice for about 30Â minutes.
- Sweat the onion and garlic in the olive oil with someÂ seasoning until soft, 6â€“8 minutes. Transfer to a large bowlÂ and let cool completely. Mix in the rest of the ingredientsâ€”Â itâ€™s probably easiest to use your hands to do this.
- Drain the casings and squeeze out any excess water. PatÂ dry with paper towels. If you donâ€™t have a sausage-stuffer orÂ stuffing tube on a meat grinder, push the end of a funnel (orÂ a pastry bag fitted with a plain round tip) through one end ofÂ the casing and keep threading on the casing until you get toÂ the other end, where you tie a knot. Now squeeze or pushÂ the filling through the casing, trying not to tear it along theÂ way. Keep stuffing until you end up with a long coil. (Youâ€™llÂ need another pair of hands to help with this.) Next, twist 4-Â to 5-inch lengths of the sausage in alternate directions toÂ make individual sausages. Cut and separate the sausagesÂ just before cooking.
- Gently fry the sausages in a lightly oiled nonstick pan forÂ 15â€“20 minutes, turning them occasionally. Use very lowÂ heat to ensure that the sausage remains succulent. Do notÂ pierce the skins, because this would only let the juices toÂ escape.