Pork and Cranberry Sausages

Prep: 45 Minutes

Cook: 10 Minutes

Makes: 12

Serves: 12

Difficulty:

Cuisine:

Saved:

511

Recipe by: KitchenAid

Perfect for the festive season BBQ's. Home made sausages are succulent, delicious and easily made with the KitchenAid Platinum Stand Mixer KSM156 and the KitchenAid Sausage Stuffer Tubes Attachment.

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Pork and Cranberry Sausages

Ingredients:

500g diced pork, chilled

500g pork belly, diced, chilled

4 spring onions, roughly chopped

60g dried cranberries

3 sprigs fresh thyme, stalks removed

1 1/2 teaspoons sea salt flakes and freshly ground black

Large Natural or synthetic casings, soaked

Garden salad and relish, for serving

Method:

For best results use the KitchenAid® Platinum Stand Mixer KSM156 and Sausage Stuffer Attachment.
Attach the coarse grinding plate to the food grinder on the standmixer. Place the mixing bowl under the chute.
Turn the mixer to speed 4 and feed three quarters of the meat into the hopper, pushing the meat down with the stomper. Add spring onions, cranberries, thyme leaves and remaining meat and push down with the stomper. For a finer grind, change to the fine grinding plate and repeat.
To the pork mixture, add salt and pepper and season well. Attach the flat beater and mix on speed 4 until well combined.
Attach the sausage stuffer to the standmixer. Grease the outside of the large sausage stuffer tube and slide on about half a metre of the casing, tying off the end. On speed 4, feed through the mince mixture, taking care not to tightly pack the skin. Lay the sausage flat and twist into lengths.
Char grill on a hot bbq or in a large non stick frying pan. Cook 5-8 minutes over a low heat, turning the sausages occasionally. Do not prick the sausages, this will cause them to split and dry.
Serve with salad and relish.

Tips & Hints:

Natural casings are available from better quality butchers. Check if they have been soaked before using. To soak, place them in cold water for 30 minutes and then rinse well. Makes 12 sausages.