How to Make Perfect Skinless Pork Sausages - Simple Skinless Sausage Trick
Recipe type: Sausage Making
Today I am going to show you a cool trick to making skinless pork sausages, and the only equipment you'll need is a few plastic bread bags and a school ruler. To mince the meat you'll need a mincer, or simply get the butcher to mince it for you.
- 1.2kg Pork shoulder, deboned
- 15g Kosher salt
- 5ml Ground white pepper
- 1.25ml Ground cloves
- 7.5ml Ground coriander seed
- 1.25ml Ground nutmeg
- 75ml White wine vinegar
- Cut the pork shoulder into strips narrow enough to fit through the feeder tube of your mincer.
- Place these on a platter in a single layer and transfer them to your freezer for 45 minutes.
- After becoming semi-frozen, run the strips through your mincer using the coarse 8mm plate.
- Combine the salt, ground white pepper, ground cloves, ground coriander seed and ground nutmeg.
- Place the pork in a mixing bowl and massage the spices into the meat.
- Pour in the white wine vinegar and mix this in thoroughly. Transfer this to your freezer and re-chill the meat for another 30 minutes.
- After 30 minutes, run the meat through the mincer again using a fine 3mm plate.
- Divide the meat into 100g portions.
- Working with 1 portion at a time, place a portion in the center of a bread bag. Fold the bag over to enclose the pork.
- Hold the ruler parallel to the edge of the bag and at an angle of 45 degrees to the wok surface and compress the pork into shape.
- Continue until all of the sausages are formed. Transfer these to a platter or roasting in their plastic sleeves and place them in your freezer until totally frozen.
- On removing them from the freezer, you'll notice just how beautifully perfect the sausages are.
- To cook the sausages add a little butter to a large pan over medium heat and fry them gently until well browned, turning every few minutes.
- This trick is very useful if you're making sausage rolls, however if you're cooking the sausages as is, bare in mind that the longer they cook, the drier and granier they will become. This is the result of having no skin to contain the fat.