Sausages have always been a traditional way to use up leftover bits of meat. In the old days, the butcher would make them fresh at the end of each week and his customers would know to pop in on a Friday or Saturday to get some for the weekend.
There was little need for preservatives and the leftover meats were mostly fat and trimmings. These days most people get their sausages from the supermarket and by necessity they must stay in those fridges without going off, so they have preservatives in them.
Many have trimmings which, by law, can be anything on the carcass that isn’t organ meats. That can include things like skin and ears. It’s really easy to make your own sausages at home if you leave out the bit where you have to squeeze all the meat into a casing. This is best done with a specialised piece of machinery, so the best thing to do is roll them in breadcrumbs and bake them.
This recipe calls for some sausage meat, which I advise you get from a good butcher. The stuff they sell in the plastic casing in the supermarkets isn’t great. Or if you are feeling adventurous, try making your own sausage meat from the recipe.
By serving your family these wonderful nana sausages you are stepping back in time to a day when they came preservative- and additive-free.
Click here for Wendyl’s recipe on Bite NZ
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