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  • Pork sausages with fennel and sage
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    By Andreas Viestad

    Pork sausages with fennel and sage

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    Many see sausages as second range food, but in reality, few things can be better. I was once a judge in a cooking competition where the food was ambitious and super-fancy. After a while one of the judges got so fed-up that he ordered a sausage and some mustard, just to remind himself “what is important”. If you make them yourself, using fresh ingredients, you will see that they can bee absolutely fantastic. If you don’t have a sausage maker, you can use your hands, or use the same recipes for meatballs.

    Serves 4


    • 1

      In a large bowl, combine meat, eggs, salt and spices. Using your hands, work the ingredients together until smooth. As some of the herbs may vary in taste, taste the mixture by frying a small meatball. (In a frying pan, heat oil or butter over medium high heat. Fry the meatball for five minutes, until golden brown and cooked through.) Taste and adjust the mixture with more salt or spices if necessary.

    • 2

      Transfer the meat mixture to a sausage maker. Attach intestine to the tap, and fill with meat mixture. Choose the length of each sausage. Using your hands, twist the filled intestine to separate one sausage from another. Twist every sausage in the opposite direction than the former.

    • 3

      Light the grill, or preheat the broiler in the oven. Cut the sausages loose of each other, and place on the grill. Grill over medium high heat (or mid rack in the oven) for 8-10 minutes, until cooked through. Serve with baked tomatoes and rutabaga and potato mash (see basic recipes).

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S04 E02 The World's Best Sausages and tagged , . Bookmark the permalink.
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