Tomorrow the children go back to school after six years off for Easter. I think we're all looking forward to it. It has been good having them around, though, and we've had some fun in the kitchen. Notably making these sausages.Normally, you'd put breadcrumbs in British-style sausages, that's one of the reasons they're not as dense as the meatier Italian ones, or, my favourite, merguez, which I shall be making soon. So to make these wheat-free, I used milled flax seed instead, which helped bind the mixture as well as give a little extra texture.They're quick to make and you can buy the casings from your butcher or online. Making them yourself means there are no additives in them, and you can vary the spicing and herbs as you like, as well as the thickness and length. We got 18 large ones out of this, so quite a few went in the freezer.You can ask your butcher to mince the meat for you if you don't have a mincer at home, and you will need a sausage maker, you can also get these cheaply online. You can, however, skip the casings and roll them by hand into sausage shapes if you want. I'd highly recommend a machine though, not least for the opportunity to add a touch of 'Carry-On' to the kitchen. It's not possible to put the casing on the nozzle without thinking about GCSE biology with Mr. Johnson.Experiment with garlic, herb and red wine or mixed spices. Leek and apple perhaps, and paprika and onion. We'll not be buying sausages any more.Ingredients800g pork mince or pork shoulder800g pork belly1tbsp ground ginger1tbsp ground five-spice1tbsp ground nutmeg1tbsp dried oregano1tbsp dried tarragon1tbsp dried thyme2tbsp flax seedPepperLoads of salt150ml cold water2m hog casing sausage skinMethodMince the meat and mix in the rest of the ingredients.Fry a little of the mixture to test the seasoning and adjust as needed.Try not to snigger as you roll the casing on to the nozzle.Turn the machine on and slowly feed the mixture through until it starts to fill the casing. Gradually let it fill until you reach the desired size then twist to seal and carry on. Twist the opposite way on the next one and repeat until finished.You can cook them straight away, (I tend to grill them) but it's better to let them dry a little, uncovered, in the fridge for a day.Wrap well and freeze what you don't need immediately.
mince
Meatballs with spiced tomato sauce and courgette 'spaghetti'
in Food Writing, Low carb, Meat, Photos, Recipes
I love meatballs more than almost anything in the world. It's hard to beat a bowl of them served with spaghetti, but for this version I thought I'd make a healthier dish (with lower carbs) by substituting spaghetti for ribbons of courgette.This dish works really well - in fact, these are the best meatballs I've made - and we'll certainly be having it again soon.Makes more meatballs than you need for 2, or freeze the remainder once cooked.For the meatballs:1 pack of beef mince1 egg1 small jar of 'Sofrito' (or make your own by sweating a chopped carrot with chopped celery, chopped onion and salt)Large handful of dried breadcrumbs2 sprigs of chopped rosemarySeason well, mix well, form into balls and refrigerate for 30 mins.Fry in batches and set aside.For the sauce:Sauté an onion with some garlic in olive oil and as many hot chillies as you fancy. (I used four). Season, then add a tin of tomatoes and some oregano. Add a pinch of sugar and simmer for 20 mins or until thickened.Add the meatballs and heat through.For the courgette:Thinly slice the courgette lengthwise into spaghetti strips. Blanch for 20 secs in boiling water, then briefly sauté in chopped garlic.Season well and serve with meatballs and sauce, sprinkled with parmesan to taste.