Broadbent Sausage Recipe

Prepare casings

Place hog casings in a bowl of warm water and let soak for at least 30 minutes. Rinse thoroughly by running water through each casing to remove salt and check for tears; keep them in fresh water until ready to stuff.

Chill equipment

Place grinder and mixing bowl (or food processor bowl) in the freezer for 15–20 minutes so meat stays cold while processing.

Cut and chill meat

Cut the pork shoulder and back fat into 1-inch cubes. Spread on a tray and refrigerate or freeze for 20–30 minutes until very cold but not frozen solid.

Grind meat

Using a meat grinder fitted with a medium plate, grind the chilled pork shoulder and back fat. If you don’t have a grinder, pulse in a food processor in batches to achieve a coarse grind, returning mixture to the fridge between batches to keep it cold.

Mix seasonings

In a small bowl combine sea salt, black pepper, sweet paprika, smoked paprika, ground coriander, ground fennel, minced garlic and light brown sugar. Stir to combine evenly.

Combine meat and seasonings

Place the ground meat in a chilled mixing bowl. Sprinkle the seasoning mixture over the meat. Add dry white wine and 1/4 cup iced water. Using gloved hands or a spatula, mix thoroughly until the mixture becomes sticky and binds together (about 2–4 minutes). This is the 'emulsification' step that helps sausages hold their shape.

Test seasoning

Form a 1-inch patty from the mixture and pan-fry over medium heat until cooked through, about 2–3 minutes per side. Taste and adjust seasoning (add up to 1/4 tsp more salt or a pinch more sugar or pepper if needed). Return seasoning adjustments to the bulk mixture and mix again to incorporate.

Prepare stuffer

Fit a sausage stuffer or a grinder with a stuffing tube. Rinse the soaked casings once more and slip one end of a casing onto the stuffing tube, leaving a 6–8 inch tail. Tie the far end with kitchen twine or leave open to twist later.

Stuff sausages

Feed the sausage mixture into the stuffer, pressing steadily and keeping the meat cold. Fill the casing gently — avoid overfilling to prevent bursting. As the casing fills, guide it off the tube and keep the sausage even in diameter. Leave 1–2 inches free at the end and tie off or twist into links of desired length (about 4–6 inches per link).

Prick air pockets

Use a pin or needle to prick any large air pockets along the casings, then gently press out trapped air by rolling the sausage between your hands or using the back of a spoon.

Rest

Place stuffed sausages on a tray, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight, to let flavors develop and for the casings to dry slightly for better browning.

Pan-sear (recommended)

Heat 1 tablespoon olive oil in a heavy skillet over medium heat. Add sausages (do not overcrowd) and sear until browned on all sides, about 6–8 minutes. Reduce heat to medium-low, add 1/4 cup water, cover, and steam gently until cooked through (internal temperature 160°F / 71°C), about 6–10 minutes depending on thickness. Remove lid and cook an additional 1–2 minutes to re-crisp the casing.

Alternative: Bake

Preheat oven to 375°F (190°C). Place sausages on a baking sheet with a rack, bake for 20–30 minutes, turning once, until internal temperature reaches 160°F (71°C) and skins are browned.

Rest and serve

Transfer sausages to a cutting board and rest 5 minutes. Garnish with chopped parsley and serve hot with mustard or chutney, or as desired.