Here is a picture of some pork sausage I made today, drizzled with curry ketchup. We are not blessed with all of the whizz-bang sausage making equipment available, so we made some rather large sausages by wrapping the mixture in cling film and poaching them in water at 80C for one hour. If you have a sausage maker you could certainly pack this in to casings and make some pretty good standard-sized sausages. We sliced the resulting thick sausage into medium-sized discs, fried them either side and served on toasted bread, hamburger-style. If you like the idea of using this recipe as a hamburger filling but don’t want to go to the trouble of forming it in to a sausage shape, you could alternatively just form the raw mix into patties and fry on either side. Enjoy!
1kg pork mince
1 tablespoon butter
1 small to medium sized onion, very finely sliced
4-6 fatty bacon rinds, very finely sliced
1 clove of garlic, minced
2 tablespoons fresh parsley, chopped
1 whole clove
1/2 teaspoon ground coriander
1/2 teaspoon cumin seeds
1/4 teaspoon dried ginger powder
1/2 teaspoon peppercorns
2 whole allspice berries
2 teaspoons salt
1 & 1/2 teaspoons smoked paprika
1 small dried bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 teaspoons sugar
2 tablespoons Worcestershire sauce
1/2 cup dried breadcrumbs
- Heat butter in a skillet and saute onion on medium-low heat until softened and translucent.
- Place all of the herbs, spices, salt and sugar in a mortar and pestle or electric coffee grinder and grind to a fine powder.
- Add spices to the onions and fry for a minute or so to wake up their flavours.
- In a large mixing bowl, add pork mince, parsley, egg, Worcestershire sauce and bread crumbs.
- Take the onions off the heat and allow to cool for a few minutes before adding them to the bowl of pork mince.
- Mix all ingredients well with your hands until well incorporated.
- Allow to rest for one hour or so to let the flavours mingle.
- Use in your chosen way. We formed three large sausages about 5-6 inches long and an inch in diameter by rolling them in cling film. We then poached them in 80C water for one hour.