Pork and Fennel Sausages
Makes 12 - Recipe by Gary Mehigan on Network 10 - MasterChef Australia
900g diced pork neck, belly or shoulder, coarsely chopped
300g pork fat, coarsely chopped
2 tbs fennel seeds
2 tbs coarsely ground black pepper
1 tbs allspice
2 tsp chilli flakes
2 garlic cloves, finely chopped
1½ tbs fine table salt
olive oil, for cooking
natural sausages casing
Combine the pork meat and fat in a large bowl. Tip fennel seeds into a frying pan and heat over medium heat for 2-3 minutes until aromatic. Add to pork with pepper, allspice, chilli flakes, garlic and salt. Mix to coat all the meat.
Remove one third of pork to a board and cut into small pieces. Push the remaining spice coated pork through a sausage mincer into a large bowl. Add chopped pieces of pork. Using clean hands work the pork mixture for 5-10 minutes until very sticky - the mixture should stick between your fingers.
Heat a little oil in a frying pan over medium heat. Roll 1 tbs mixture into a ball then flatten into patty and cook 2-3 minutes each side until cooked through. Taste, this is chance to adjust seasonings if required.
Run cold tap water through the sausage casing 3 times to clean. Cut a length of wet casing and slide onto nozzle of sausage maker, leaving a little un-tied hanging over the edge. Feed the mince through the machine, sliding the casing off of the nozzle as the mince comes out. Run your hands over the sausage to expel the excess air. Tie one end in a knot then twist the casing to for 12 sausages. Place onto a tray, cover and refrigerate overnight if time permits, this helps prevent the sausages from splitting while cooking.
Heat a little oil in a large non-stick frying pan over low heat, add the sausages and cook slowly for 10-15 minutes or until golden and cooked through. Enjoy with George's homemade baked beans and glass of Pfeiffer Chardonnay.