Chilli Willies

A spicy little number (source: sausagemaking.org)

Sausage Meat

488 gm Minced Lean Beef Minced through 3/8 Plate
228 gm 60/40 Lean Fat Pork Belly Minced through 3/8 Plate
30 gm breadcrumbs
90 gm Chili Paste (See Below)
3 gm pepper
6 gm Salt

Chili Paste

215 gm Finely chopped onion
100 gm Tomato Puree
2 Minced Cloves garlic
2 Skinned Red Chilies
4 gm Cumin Seed powder
4 Tbs Light Olive Oil

Method

To make the chili paste skin the red chilies by holding them over the gas until they are blackened put them into a sealed plastic bag for five minutes the skin should then rub off easily. meanwhile in a frying pan fry the onions in 2 tablespoons of olive oil until caramelised. This will add sweetness to the paste. Add the garlic and chopped chili to the pan and fry for 1 minute do not brown. then add the cumin seed powder fry gently for 2 minutes to release the oils. now add the tomato puree and fry gently for a further five minutes. When cooled slightly put into a blender with the remaining olive oil and blend until smooth. You can also use a mortar and pestle to accomplish this.

To make sausages make sure your meat is cold at all times (between 1 - 4 deg C) slice the meat across the grain to easily fit the mincer then mince on the 3/8 in plate. Now massage all the ingredients into the meat. Fill the skins and link. Place in the bottom of the fridge overnight to mature.