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Simpler Chocolate Sausages


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Simpler Chocolate Sausages
Summary:

A simpler version of the Classic Organic Chilli, Pork and Chocolate Sausages. If you like home-made sausages - use Cookeryclubs search to find more, more ,more !

Please Note: The recipe image displayed may not be an exact likeness of the Simpler Chocolate Sausages finished dish

Ingredients

To make the Simpler Chocolate Sausages you will need the following ingredients:
500g/18oz minced pork
175g/6oz red onion, finely minced or grated
1 tablespoon coriander leaves and stalks, chopped
1 red chilli finely minced • 2 cloves crushed garlic
1-teaspoon ground smoked paprika
70g dark chocolate 70%
1 small egg
60g/2oz soft breadcrumbs
Seasoning
Use: Sausage machine or large piping bag, 2cm-3cm (1/2in-1 in) nozzle. Enough sausage skins for 1 kg or 2lb mix. Or get your butcher to stuff them! HINT: If you think filling the sausages sounds too daunting, I suggest you could give the mix to your local friendly butcher and bribe him to make them!

Methods

  1. To make the Simpler Chocolate Sausages Recipe:
    • Soak the sausage skins in a bowl of tepid water with a tablespoon of vinegar for about half an hour
    • They will become soft and elastic
    • Wash the sausage skins thoroughly in cold water and run the water through them by attaching them to the tap
    • Mix the minced pork, minced onion, coriander, garlic and paprika -using your hands
    • Melt the chocolate in a bowl, suspended over simmering water/Bain Marie
    • Add the melted chocolate to the meat mix and season well
    • Load up your sausage machine or piping bag with the filling (if using a piping bag do not put all the filling into the piping bag at once as it makes it more difficult to force it through)
    • Ease the casing over the nozzle tying the casing at the end leaving about three inches hanging loose
    • Feed the filling through making one long, fat sausage and then once the casing is almost full make a knot at the top end
    • Divide it up into individual sausages by twisting each section in alternate directions to prevent the sausages unwinding
    • Cut the sausage skins in the middle of each twisted section
    • Sausages are best-rested overnight- to prevent the skins from splitting when cooked- but you can cook them straight away- but cook them slowly
    • Grill, roast, B.B.Q, pan-fry or griddle the sausages till just cooked- don’t nuke them
Preparation time (duration): 40 minutes
Cooking time (duration): 10 - 15 minutes
Number of servings (yield): Makes 12 sausages
Meal type: No Preference
Culinary tradition: No Preference

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Zena Leech-Calton
Cooking is what makes the world go round, it's simple pleasures can evolve passion, gel marriages and cement traditions and without it life would be dull and tasteless. So cook, live, taste and enjoy. click here

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