Pork sausages

Hand-making this butchery staple is as satisfying as it is delicious.

With a concept originating in antiquity to preserve minor parts of the animal, the humble snag is heroed in Australian cuisine from the casual barbecue to fine dining interpretations. Sausages from your local supermarket may contain all sorts of odds and ends, and by making your own you can ensure only the best quality meat goes into what you're eating. When buying meat, choose fattier pieces of pork shoulder and belly for juicier sausages, and leave all the fat on ahead of mincing. Try to tightly fill sausage casings, as some fat and moisture escapes during cooking.

Sausage variations

Chilli Add 2 tbsp dried chilli flakes and 4 crushed cloves garlic in step 3.

Fennel Add 1/4 cup lightly crushed fennel seeds and 3 crushed garlic cloves in step 3.

Garlic & paprika Add ¼ cup smoked paprika and 4 crushed garlic cloves in step 3.

3 metres thick natural sausage casings

1 kg boneless, skinless pork shoulder,  chopped, chilled

1 kg skinless and boneless pork belly,  chopped, chilled