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Pork & Herb Sausages


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Ingredients

(makes about 20)
Sausages

  • 2kg pork neck (scotch)
  • 20g fresh thyme, chopped
  • 30g fresh parsley, chopped
  • 10g black pepper crushed
  • 5g fresh sage, chopped
  • 20g garlic chopped
  • 3g nutmeg freshly ground
  • Sausage casings
  • 30g salt

Spinach & Leek Colcannon

  • 1 kg potatoes, peeled and cut into chunks
  • ⅓ bunch spinach
  • 1 leek, washed and finely sliced
  • 100g butter
  • 100ml milk
  • Salt
  • Pepper

Onion Jam

  • 50g butter
  • 50ml oil
  • 3-4 red onions sliced
  • 2 tbsp balsamic vinegar
  • 60ml red wine
  • 1 teaspoon sugar
  • 2 sprigs rosemary
  • 3 fresh bay leaves
  • 5 sprigs fresh thyme
  • Salt

Method 


Wash the sausage casings in water then run water through the centre. Set aside. Cut the pork neck into chunks & then place through your mincer. In a bowl combine the minced pork & add all the herbs & spices. Combine well. Attach the nozzle to your mincer & then carefully slip the end of the sausage casing onto the nozzle & roll a good length of casing onto the nozzle (about 3 metres). Tie the end. Gently push the sausage mince through the attachment & guide the mince through the casing to get a smooth even flow. Allow the sausage to form in a long shape. Curl into a coil or twist the long sausage into even sausage lengths. Cook sausages on medium heat, until cooked through.


Spinach & Leek Colcannon


Boil the potatoes in salted water. Wash the spinach and finely slice the leaves and set aside, finely slice the stalks. Heat 30g of butter and add the sliced leeks and spinach stalks. Sauté on low heat until soft. Season with salt and pepper. Add the spinach leaves and cook for a few minutes until wilted. Set aside. When the potatoes are cooked drain the water and add the remaining butter and mash the potatoes. Add the milk, then the spinach mix and season to taste.


Onion Jam


Heat the oil and butter in a large frypan. Add the onion and cook on a low heat. Add the herbs, vinegar, wine, sugar and a pinch of salt. Cook down until the onions are soft and jam like. Season to taste. Serving Suggestion: Enjoy a gourmet hotdog with these sausages, onion jam and a good dollop of Dijon mustard.