Friday, 28 February 2014

Sundried Tomato Sausages

Sundried Tomato Sausages


About 2 Kilograms Ground meat, I used a combination of sirloin tip, pork chops and pork belly.
3+ Tablespoons Salt
2 Tablespoons Pepper
About 3-4 Tablespoons Tomato paste
About 1/2 Cup chopped Basil
About 1/2 Cup chopped Oregano
About 1/2 Cup chopped Parsley
2 Tablespoons dried flaked onion
100-150 Grams sundried tomatoes in oil
3-4 Cloves Garlic


In a small food processor bowl fitted with the blade attachment, add the salt, pepper, basil leaves, oregano leaves, parsley leaves, flaked onion, garlic cloves and sundried tomatoes. Pulse until well chopped and is an even paste like texture.

Cube and Grind the meat as needed according to your sausage maker's instructions. Prepare the sausage casings according to their instructions as well.

Add the tomato paste and the herb mixture to the ground meat and evenly mix with your hands.

Run the meat mixture through the sausage maker, trying to stuff evenly. I found it helped to knot the end and fill slowly.

Twist into sausage shapes as long as desired and let chill in fridge over night. Then freeze or cook.


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