1½ kilos buffalo mince – coarse ground
500g of pork fat
250 g pork mince
2 tbls rosemary finely chopped
1 tbls thyme finely chopped
¾ cup of pistachio nuts crushed1
½ cups of sundried tomatoes finely chopped
½ cup of james squires porter
2 red onions
5 cloves garlic
1 tbls salt
½ tbls white pepper
Put pistachios into a food processor and give it a quick pulse to break the nuts down.
Remove from the blender and set aside
Finely chop the herbs and also finely chop the sundried tomatoes.
Peel and roughly chop the onion put on a roasting tray and drizzle with olive oil.
Peel garlic and put into a foil pouch with a little olive oil twist the top to seal and put on the tray with the onions and roast at 160 for about 15 minutes until cooked.
Remove from oven, unwrap the garlic and discard foil then put garlic and onion in a food processor and blend to a rough paste.
Mix the pork fat and pork mince thoroughly through the buffalo meat using your hands to really work it all together.
Add in the onion, garlic, herbs, tomato, salt and pepper and again working with your hands really work the meat well so as to thoroughly mix in all of the ingredients.
Finally add the beer and again give the mixture a good mix.
Take a tbls spoon of mixture and cook it in a little olive oil, taste it for seasoning and adjust as necessary.
The casings normally come dried and packed in salt so you need to remove some of them from the packet and soak in cold water.
Drain and refill with fresh water and soak again. Do this three or four times.
Take an end of the casing and stretch it over your tap and run cold water through the entire length so as to clean and flush the inside of the casing.
Let the skin soak in clean cold water with half the juice of a lemon in it. You will probably have to cut lengths of the casing as they often get into knots so for each round of sausage you will want about a 1 – 1.5 metre length of casing.
Using a sausage stuffing machine thread your well rinsed sausage skin onto the filling nozzle tying a knot in the end of the skin.
Stuff the skin with the sausage mix, when you get to the end of the casing or feel that the sausage is long enough – remember that we are making a Cumberland style which is one long coil of sausage – tie a knot in the tail end.
Tightly coil the sausage and using a wooden skewer pierce through the tail end of the sausage right through the centre and out the other side and then repeat with another skewer a quarter of the way around the sausage so that the skewers form a cross and the sausage is held together.
Fry in hot oil in a pan large enough to hold the whole Cumberland or fry on the hot plate or your BBQ.
Prick the sausage with a skewer to release some of the fat and to try and avoid it splitting.
It is better to let the sausage sit for a day or two before you cook it as it will hold together really well. If you cook the sausage immediately after making it there is a chance that it will split as it is too fresh.
Tip: It is important that your meat is very cold, as during the mixing process it will warm up and could be susceptible to bacteria. Also as Buffalo is very lean you need to add in about 25 – 30 percent fat so as to keep the sausages moist and also for flavour.