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The Norfolk Broads Forum / Cooking On A Boat / Recipe Request - pork & leek sausage
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Posted By Discussion Topic: Recipe Request - pork & leek sausage

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Richard
Dec-20-2005 @ 7:49 PM                           Permalink
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Has anyone got a good recipe for pork & leek sausage ? I tried a "mrs. beeton" type and was nothing like rhe ones I found in UK butchers.

romany
Dec-20-2005 @ 8:14 PM                           Permalink
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hi richard, i can post up a pork and leek sausage type filling, but the difficulty is obtaining and filling the skins to form proper sausages, you really do need a machine to do this.
the dish that springs to mind that you may like is traditional pork faggots with a leek and onion gravy.
i will be doing the faggot reciepes sometime later in january.

minted lamb faggots with rosemary and redcurrant gravy.

pork and sage faggots with leek and onion gravy.

chilli beef burgers with fresh tomato salsa.

all will be posted around mid january.

This message was edited by romany on Dec-20-05 @ 7:25 PM

Richard
Dec-20-2005 @ 9:04 PM                           Permalink
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No worries Julia - got all the gear we make a lot of sausages during hunting season

romany
Dec-20-2005 @ 9:13 PM                           Permalink
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hi richard, try this, if you cannot get the skins, then try using the sausage meat to make sausage rolls.

1lb lean shoulder pork,
1/2lb pork belly
5oz rindless pork back fat
4oz white breadcrumbs
1 large leek, trimmed,cleaned and finely shreaded
1oz lard
1/2 level teaspoon dried thyme
1/2 level teaspoon dried sage   (can use fresh herbs)
1/2 level teaspoon dried rosemary
1/4 level teaspoon black pepper
1/4 level teaspoon salt
pinch cayenne pepper
4 mtres well washed sausage skins if available.
lard or cooking oil for frying or pastry of choice for making sausage rolls.

place the shreaded leek into a large pan, add the 1oz of lard, stir and cook over a gentil heat until soft, put to one side to cool .
put all the other ingredients into a food processor and blitz to a medium course consistancy.
add cooled leaks, and blitz again to blend in.
chill in the fridge for 2 hours to allow flavours to marinade with meat.
then fill a large piping bag (fitted with a wide plain nozzle) with the mixture, and feed the skins over the nozzle , now the tricky bit! you need to squeeze the bag and slowly pull the skins of the nozzle at the same time! when skins are full, then twist at roughly 6 inch intervals to form sausages.
or use the sausage meat to make sausage rolls.

fry the sausages gentily over a medium heat, turning frequently for approx 15 mins, till golden.
or oven roast if prefared.
makes a good Toad-in-the-hole if baked with a yorkshire pudding mixture.  Smile

Richard
Dec-21-2005 @ 3:06 AM                           Permalink
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Thanks very much Julia - guess I won't be writing code tommorow !


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