• Paua’s
• 1 onion finely chopped
• 2 Eggs
• 1 cup flour
• 1 tsp Baking powder
• Milk

Chop onion finely add to minced paua,
Beat the eggs add the flour and 1 tea spoon baking powder mix with milk (not over the top)
Add the paua and onion.
Fry in a little fat until cooked.
Enjoy.
(contents may cause wind the following day)

This classic spicy Spanish sausage is delicious!

Ingredients

• 800g boneless pork shoulder, cut into 2cm pieces
• 1/3 cup boiled pork skin
• ½ cup beef suet
• 1/3 cup dried pasilla chiles, stemmed and torn into small pieces
• 1 tablespoon + 1 ½ teaspoon dried ancho chiles, stemmed and torn into small pieces
• 1 dried chipotle chile
• 1 ½ teaspoon paprika
• 1 ½ teaspoon ground cumin
• ½ teaspoon red pepper flakes
• 2/3 cup green onion, thinly sliced
• 1/3 cup ice water
• 2 tablespoons tomato paste
• ¼ cup pickled jalapenos chiles, finely chopped
• 1 tablespoon + ¾ teaspoon fine sea salt
• ¼ cup cilantro, finely chopped
• 1 ½ teaspoon white vinegar
• 1 teaspoon garlic, minced
• Natural casings

Method

1. Place the pork shoulder, pork skin and beef suet on a baking sheet, transfer to the freezer and chill until crunchy on the exterior but not frozen solid.
2. In a spice grinder or food processor, combine the dried pasila, ancho and chipotle chiles, paprika, ground cumin and red pepper flakes and process until the chiles are finely ground. Transfer to a medium bowl and stir in the green onions, ice water, tomato paste, pickled jalapeno chiles, salt, cilantro, vinegar and garlic.
3. Nest a large mixing bowl in a bowl filled with ice. Grind the boneless pork, pork skin and beef suet through the small die of the grinder into the bowl set in ice.
4. Add the spice mixture to the meat and stir with your hands until well incorporated: the mixture will look homogenous and will begin sticking to the bowl.
5. Spoon two tablespoons of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.
6. Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal.
7. Stuff the sausage into the casings and twist into links.
8. Cook the sausages right away or freeze them for longer storage. These Chorizo can be grilled to an internal temperature of 63°C

A flavourful North African-style lamb sausage.

Ingredients

• 1kg boneless lamb neck or boneless lamb shoulder, cut into 2.5cm pieces
• ¾ cup ice water
• 1 cup harissa spice mix
• 2 tablespoons red onion, finely diced
• 1/3 cup green onions, thinly sliced
• 1 tablespoon tomato paste
• ¼ cup cilantro, finely chopped
• 1 tablespoon jalapenos, finely chopped
• 1 ½ teaspoons garlic, minced
• 1 teaspoon oregano, finely chopped
• Natural casings

Method

1. Place the lamb on a baking sheet, transfer to the freezer and chill until crunchy on the exterior but not frozen solid.
2. In a medium bowl, add the ice water, harissa, red onion, green onions, tomato paste, cilantro, pickled jalapenos, garlic and oregano, and stir to combine.
3. Nest a large mixing bowl in a bowl filled with ice. Grind the meat through the small die of the grinder into the bowl set in ice.
4. Add the spice mixture to the meat and stir with your hands until well incorporated: the mixture will look homogenous and will begin sticking to the bowl.
5. Spoon two tablespoons of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.
6. Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal.
7. Stuff the sausage into the casings and twist into links.
8. Cook the sausages right away or freeze them for longer storage. Merguez are best cooked in a sauté pan or grill over medium-high heat to an internal temperature of 63°C.

This just may be the best Bratwurst you’ve ever had.
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Ingredients

• 2.27kg pork
• 50g salt
• 7g white pepper
• 7g ground ginger
• 7g nutmeg
• 2 eggs
• 1 cup cream
• Natural casings

Method

1. Dice the pork into small, 2.5cm cubes.
2. In a large bowl, mix all of the ingredients except for the eggs and cream together with your hands until evenly distributed.
3. Grind the mixture two times through a grinder on a medium die
4. After each run through the grinder, use your hands to mix the ingredients together and fully emulsify the loose sausage. (The mixture should be sticky and well combined, and should stick to your hand when it’s turned upside down.)
5. Using your hands, add the cream and eggs. Mix the ingredients thoroughly, until the mixture becomes sticky and emulsified. (The sausage should stick to your hand when it’s turned upside down.)
6. Add the loose sausage mixture to the stuffer, pack it down to remove all of the air pockets.
7. Stuff the sausage into the casings and twist links 3 to 455g. (Generally, each sausage should be 13 to 15cm long.)
8. Put the twisted links in the refrigerator, uncovered, and chill overnight to dry out the casings.
9. Snip the sausages at the seams to separate them into links.

This national favourite from Cumbria is easy to make and so tasty.

Makes 2 sausage rings.

Ingredients

• 900g pork shoulder
• 900g pork belly
• 1 tablespoon salt
• 2 tablespoons ground white pepper
• 110g fine breadcrumbs
• 2 ½ tablespoons dried sage
• 2 tablespoons dried chives
• ½ teaspoon ground coriander
• 1 teaspoon ground nutmeg
• 1 ½ teaspoons ground mace
• Natural casings

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Method

1. Dice the pork belly roughly then mince in a meat grinder through a 5mm mincing plate. Roughly dice the pork shoulder and also mince through the 5mm plate. Combine the pork with the seasoning, breadcrumbs, herbs, coriander and spices and leave for two hours to rest
2. Meanwhile, soak the casings in cold water
3. Take the mincing blades out of the grinder and attach the sausage funnel. Slip the end of the wet casing over the attachment and pull the casing down the shaft so that it is bunched up at the base, this is so that you are able to make a good amount of sausages without having to stop and add more casing. Pop the meat back in to the grinder.
4. Tie the starting end of the casing into a knot and on the slow setting, gently support the sausage as it is piped into the casing ensuring that it does not pack too tightly and avoiding air bubbles. Gently form the sausage into a large ring. Store in the fridge overnight before cooking.