Pork, Fresh Herb and Prune Sausages
Prep:  25 Minutes
Cook:  20 Minutes
Makes:  12 sausages
Average: 4.3 (3 votes)
Difficulty:
Cuisine:
Saved:
462
Recipe by: KitchenAid
Simply scrumptious with three great flavours. For best results, par-cook sausages before barbequing or panfrying. Try and eat just one! This recipe uses the KitchenAid Platinum Stand Mixer KSM156 with the Sausage Stuffer Tubes Attachment.
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Pork, Fresh Herb and Prune Sausages
Ingredients:
Method:
  1. For best results use the KitchenAid Platinum Stand Mixer KSM156 with the Sausage Stuffer Tubes Attachment
  2. Attach the coarse grinding plate to the food grinder on the stand mixer
  3. Turn the mixer to speed 4 and feed three quarters of the meat into the hopper, pushing the meat down with the pusher. Add herbs, prunes and remaining meat and push down with the pusher. Turn off mixer, remove the coarse grinding plate and attach the fine grinding plate. Repeat the grinding process adding the coarsely ground meat back into the hopper
  4. To the pork mixture, add the oil, salt and pepper. Attach the flat beater and mix on speed 4 until well combined
  5. Grease the outside of the large sausage stuffer tube and slide on about half a metre of the casing
  6. On speed 4, feed through the mince mixture, taking care not to tightly pack the skin. Lay the sausage flat and twist into lengths. For easy handling while cooking, cut each link into individual sausages
  7. Place the sausages into a saucepan and cover with water, bring to a very gentle boil, this par-cooks the sausages
  8. Drain well and dry with paper towel
  9. Drizzle the sausages with a little extra olive oil and char grill on a hot BBQ or in a large non-stick frying pan. Cook for 5 minutes over a low heat, turning the sausages occasionally. Do not prick the sausages, this will cause them to split and dry
  10. Serve the sausages with a crisp garden salad and relish or sauce of choice
Tips & Hints:
  • Natural fresh casings are available from better quality butchers. Check if they have been soaked before using. To soak casings, place them in cold water for about 30 minutes then rinse well. Store fresh casings in salted water in the refrigerator and use within 2-3 days. Other casing options include synthetic and natural collagen. Tying the end of the casing: The end of the casing can be tied before stuffing. If not tying until after filling, allow enough skin to easily tie off. Par-cooking is an excellent method to remove excess fat and ensure the sausages cook evenly without splitting or burning.
  • After par-cooking, sausages are best eaten within 1-2 days, refrigerate in a sealed container.
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