A while back I asked our butcher to make some sausages with straight meat from our sheep, no additives, flavourings or fillers. I have multiple food allergies, and wanted to see how they would taste. They really were tasteless, and so I put off using them for some time. However, as part of my current Spend Next To Nothing Challenge, in which I also want to empty the freezer of things that have been hanging around for a while, I started to get creative with these, making them into my own handmade sausages. My husband loves sausages (ask him what he wants for dinner and that's his default response lol), so this way he gets to still have sausages when I'm not buying anything. After some playing around, I came up with a really tasty mix. This would be easy to replicate with any suitably finely processed mince - you can use an electric mincer to make it at home, or ask a butcher to do it, or just try putting mince in a food processor and processing it until smooth (haven't tried that last yet - let me know if it works!)
When we get more sheep butchered, I'm going to ask for some of the meat to be made into plain sausage meat and bagged - I will then use this recipe or variations of, and may also get some casings and stuff them myself. However, sausages formed by hand with no casings work just fine, as below.
When we get more sheep butchered, I'm going to ask for some of the meat to be made into plain sausage meat and bagged - I will then use this recipe or variations of, and may also get some casings and stuff them myself. However, sausages formed by hand with no casings work just fine, as below.
| Ingredients: 500g plain sausage meat Quantities of various fresh herbs 2 dessertspoons dried onion 1 tsp garlic powder 1 tsp tumeric 1 tsp ground coriander (Feel free to use whatever spices and herbs you like) |  |
| Method: Wash herbs, shake off water. Strip leaves off woody stemmed herbs like oregano, thyme, rosemary. Place in food processor with other herbs such as parsley, nasturtium leaves etc. Process, scraping down sides a few times. Add dried onion and whiz for a bit. Add sausage meat (squeeze from casings if necessary), garlic powder and spices and whiz until well combined. Working with wet hands, form into 6 sausage shapes (all that rolling of playdough you once did will now come in handy). Heat oil in frying pan - I use a combination of coconut oil and olive oil. Fry over medium heat, turning often until browned on all sides and cooked through. Serve with tomato sauce and your choice of vegetables. |   |
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