Firstly, full disclosure, the ingredients and instructions for this recipe came from Terry @ Fannie Bay Gourmet Meats. Terry was incredibly helpful and asked me to share the experience with him to see how it all went.
One of the reasons I started teaching people how to make pasta is that I want people to know where their food comes from and how easy it is to make nutritious food.
Growing up, my family made salami and sausages, it’s been at least 17years(or more) since I last made these and making these garlic and red wine beef sausages was an absolute joy. It was physical work, and difficult to drink and make sausages (you need both hands). But, tonight we feast on our homemade food, we know where it came from and it was made with love.
This recipe makes about 2-2.5 kg of sausages. Sausage making it also very messy, it is not for the faint hearted! You will get meat and blood everywhere.
1.7 kg of beef cuts (frozen from Terry)
0.3kg of pork fat (frozen from Terry)
1 cup of beef and burgundy meal - visit https://www.mblsa.com.au/ and Terry can order in the different flavours for you
1 cup of Wirra Wirra Church Block (for the sausages) + the rest of the bottle consumed during the sausage making process
1 cup of homemade beef stock (optional, stock powder will do)
20 cloves of garlic
1 tablespoon of salt
1 tablespoon of pepper
1 white onion chopped
1 tablespoon of tomato paste
1 x small casing from Terry
Run the beef cuts and pork fat (semi defrosted) through the course grinder attachment on your machine.
Run the garlic through at the end and mix it into the meat with meal.
Add the red wine, stock, salt and pepper and mix well.
Here I split the meat in half and put into two bowls. One bowl I put into the fridge and with the other bowl I ground up the onion into it and added the tomato paste, mix well.
Next I attached the fine grinder attachment and ran each bowl through to make the stuffing finer.
One bowl back in the fridge, then we attached the sausage stuffer attachment and held the casing over it. It took us a few goes to get the stuffing through, we ended up cutting the casing in half.
This is definitely a 2 person job, Briant stuffed the meat into the machine and I handling the casing.
Soon (an hour later and less one bottle of wine) we had 2kg of homemade sausages.
I then linked them, I did this from memory; however, if you Google "sausage linking" you can find out how to twist the sausages into those cute little bunches.
Hints & Tips:
I reckon Pinch A Salt would be delicious in this.
The tomato paste and onion version seemed to be a bit juicer than the plain red wine and garlic version. I don't know if it is because we ate it immediately after making it or the onion added extra moisture.
Terry recommended adding the extra liquid to help it push through the tube.
We used a Kitchen Aid to make these sausages.
We truly hope that you enjoy making these as much as we did. Remember, go and visit Terry at Fannie Bay Gourmet Meats and feel free to make your sausage making endeavours to our FB page: https://www.facebook.com/PastaPartiesDarwin