Sausages

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Use the cut end of a piece of horn to aid the stuffing of sausage cases. An old drinking horn works well. It needs to be small enough to fit a casing on to, but with an opening large enough to stuff meat through. Mine measures approximately 2’’ long by 1’’ at its narrowest. The opening at the small end is about 1/2 inch, but find what works for you.

When you cut the horn, you may need to use a drill to open up the hole a little more.

Ingredients:
Recipe 1;
240g venison
60g pork fat
1 tsp wild garlic
½ an onion
½ tsp of salt
¼ tsp freshly ground pepper
Sausage casings (soaked in cold water and rinsed)

Recipe 2;
240g Pork
60g pork fat
1 tsp summer savory
½ tsp salt
¼ tsp freshly ground pepper
Sausage casings (soaked in cold water and rinsed)

 

Method:
Chop the ingredients up as finely as possible, then knead and mash the ingredients together for a few minutes. If you have a sausage maker you could grind the meat through this to save a lot of time.

Push one end of your pre soaked sausage casing over a sausage horn and tie the loose end.

Stuff the ingredients through the horn into the casing. This is a slow process, don’t rush or overfill the casing, or it might split.

Twist the sausage at even intervals to mark out individual sausages. If there is any trapped air in the sausages prick the skin with a small needle or pin.

To cook these, boil them in water (or try stock or beer) for 10-15 minutes, until cooked through. Alternatively, though less authentic for the time, they can be grilled or fried.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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