Uploads from Nigel Lewis

Currently Playing: How a Butcher Makes Sausages

Three generations of butchers, three sausages, and every trick we use behind the counter. No gristle, no fillers, no shortcuts. I'm making duck and orange, pork and apple, and Thai chicken sausages from scratch, using natural casings and a small home mincer so you can do exactly the same in your own kitchen. You'll see how to bone out a duck leg and a chicken leg properly, how to break down a shoulder of pork, why the fat ratio matters more than the recipe, and the two things that separate a good sausage from a bad one: the trimming and the mixing. The duck and orange recipe was given to my father by a customer decades ago and we've been making it ever since. FULL RECIPES DUCK AND ORANGE 1kg duck leg meat, boned out, skin removed (roughly 6 duck legs) 100g pork back fat, cut small before mincing 1 tsp dried sage 1 tsp thyme 1 tin mandarin segments, drained well 150g breadcrumbs 1 tsp chopped garlic 1 tsp salt 1 tsp white pepper 1 small onion, finely chopped A splash of Cointreau Mince, mix thoroughly, mince a second time, then fill. Oven at 170C for about 25 minutes, turned halfway. PORK AND APPLE 1kg shoulder of pork, rind off 1 small onion, diced 2 eating apples, diced 1 tsp sage 100g breadcrumbs 1 tsp salt 1 tsp pepper A spoonful of English mustard A splash of apple juice (Calvados works beautifully if you're feeling generous) THAI CHICKEN 1kg boneless, skinless chicken leg meat (roughly 8 legs) 1 small onion, diced 200g fresh coriander, chopped 100g breadcrumbs 1 tsp chopped garlic Chilli flakes, to taste Salt and pepper A squeeze of fish sauce WHAT YOU NEED A mincer. I'm using a KitchenAid attachment here, but a cheap standalone mincer Tell your friends. Online Shop 👉 https://lewismeat.com/