Nothing says I love you Dad more than homemade sausage! So fire up the grill and make my Spicy & Herby Sausage recipe just in time for Father’s Day.
- 8 ft of large sausage casing
- 2 kg pork meat with some fat still on
- 6 cloves of minced garlic
- 3 green onions minced
- 1/2 cup fresh parsley chopped
- 2 tablespoons salt
- 1 teaspoon freshly ground black pepper
- 1 dried chili pepper
- 2 tablespoons cumin seeds
- 1 tablespoon ground paprika
Soak the casing in cold water for about an hour to soften it and remove some of the salt in which it is packed and set aside.
You may use already ground pork but I highly recommend using a hand held meat grinder for optimal freshness. Cut the meat, fat on, into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a mortar, crush the cumin seeds, coarse salt, chili pepper & paprika until the cumin seeds are roughly halved and in pieces. In a large bowl, mix together the ground meat with the garlic, green onions, parsley and spices with a wooden spoon.
Tie a small knot in one end of the casing and fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds, and this keeps excess air from getting into the casings.
This next part is a two person job! Fill the meat grinder with the sausage mixture and push the stuffing through. Feed the stuffing gradually into the casing, the sausage casing will fill and inflate gradually. Coil the sausage as it fills until youʼve cased all of the meat. Be sure to keep about 4 inches of empty casing at the end and then slip it off the funnel, smoothing out any bumps carefully with your fingers. With your index & thumb, pinch and twist every 6 inches to create individual portions. Using a sharp knife, cut the casing where theyʼve been twisted.
Grill on low heat, 12 minutes on each side, or until brown and crisp at the edges. Enjoy served with your favourite sides or in a bun for a European style sandwich.
TIP: if you donʼt have sausage casing or for a quicker version, make patties with the meat and turn this recipe into sausage burgers!
Turn dinner into a party with cute table decor and a signature cocktail! Easy enough for the coolest dad yet sophisticated enough for Bond 007, the Bourbon aged Gin Old Fashioned is smooth & refreshing, making it the perfect summertime cocktail.
- 1.5 oz Distillery 1769 Bourbon Aged Gin
- .5 tsp raw cane sugar
- .5 oz freshly squeezed
- a splash of carbonated water
Pour the Gin & sugar in an old fashioned glass and give it a mix. Add two Ice cubes, the orange juice and a splash of carbonated water and stir again again, Garnish with an orange peel and basil. Enjoy!
Happy Father’s Day to all the dads out there!