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Sausages #3

Made 2021-09-17. So very close to perfect!


  • 600g Oyster blade steak
  • 450g Loin chop (de-boned)
  • 50g Montreal steak seasoning
  • 50g Panko crumbs
  • 5g Flaky sea salt (I’ll skip this next time, too much with that seasoning!)
  • 100g Ice water
  • 12g Grated Parmigiano Reggiano
  • 1 Tsp brown sugar
  • 100g Bacon rasher
  • 1/2 Cup of cold water


  1. Ensure all containers and bowls are chilled, so meat is kept under 8°C.
  2. Mince pork, beef, bacon and ice together with medium mincer plate.
  3. Mix dry ingredients into water
  4. Knead in stand mixer with dough hook for 10 minutes while adding water & seasoning mixture.
  5. Rest for 30 minutes while preparing skins; cut length, rinse, load onto filling tube
  6. Stuff sausages, twisting into lengths if need be, and then cut / tie ends.
  7. Refrigerate overnight in strainer with cloth over the top to allow excess moisture to drain.
  8. Eat un-stuffed mince as a burger pattie.
  9. Allow sausages to come to room temp before cooking, and enjoy.

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