Simpler Chocolate Sausages
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 !
Preparation time: 40 minutes Quantity: Makes 12 sausages Cooking time: 10 - 15 minutes
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!
Method
- 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- dont nuke them