Sausages - not a fan? You soon will be!!! Discover our secret. Makes 12 sausages
1kg beef topside, cut into long strips, well chilled
¼ bunch parsley
1 onion, quartered
1 clove garlic
1 tbs whole grain mustard
50g rice flour
1½ tsp sea salt
natural or synthetic casings, soaked as below*
oil, for frying
crusty bread rolls, for serving
salad mix, for serving
tomato relish or chutney, for serving
Cut meat into long strips. Attach the coarse grinding plate to the food grinder on the stand mixer. Turn the mixer to speed 4 and feed meat into the hopper, pushing meat down with the stomper. Remove the coarse grinding plate and attach the fine grinding plate. Repeat the step above, adding coarsely ground meat back into the hopper, followed by parsley, onion and garlic.
Add mustard, flour and salt to the mince, parsley and onion mixture. Attach the flat beater and mix on speed 2 until well combined.
Grease the outside of the large sausage stuffer tube and slide the casing on tightly, tying off the end. Using speed 4, feed mince mixture through, twisting and shaping sausages into small links. For easy handling while cooking, cut each link into individual sausages.
Heat a little oil in a large frying pan, add sausages and cook for 5-8 minutes over a low heat, turning the sausages occasionally. Do not prick sausages as this will cause them to split.
Serve sausages in toasted bread rolls with salad and chutney.
- Natural or synthetic casings - For best results use natural casings. These are available at gourmet or superior butchers.
- Synthetic casings can be difficult to attach to the sausage stuffer, therefore, simply hold the casing onto the sausage stuffer.