After cold, frosty nights and lovely warm, blue-skied days here in the Orne, we woke this morning to a pale grey palette. The bud tips on the trees and the tall thin grasses shone silver in the light. The daytime temperature is much colder than it has been for some time and we have both wood-burning stoves lit: something we haven’t done for ages. Already, we miss the sun.
It’s on days like this that H starts thinking of comfort food and for him that means sausages and mash. One of the things H really missed when we moved to France was English sausages. When it was possible, we used to bring out fresh ones and freeze them for later use. Or rely on English friends to bring them over for us. It’s not that he doesn’t like the french ones, but you can’t use them the same way, or so he’s convinced himself.
I’ve started making our own. Not the same, either, no skins for one thing. H was kind enough to say the last time I served them, that he didn’t miss English sausages anymore.
I start with minced pork from the supermarket, ’chair nature’ or ‘chair persille’, and usually between 500 and 700gms. I put the minced pork into my food processor, or you could use a mincer, and then add whatever ingredients I have to hand or feel like using. If it’s a large amount of meat, I do it in two or more batches. The idea is to mince it up more finely without letting it become too mushy.
In Recipes you will find some of the mixes for sausages I’ve made, as well as a mix for meatloaf, pie and sausage rolls. Yes, I know, but we’re talking comfort food here. I have given estimated measurements, largely based on amount of pork and taste. I’ve used dried herbs but you could experiment with fresh ones. I intend to. It’s still very much under trial.
Do let me know if you try any of these, especially if you use fresh herbs, I’d love some feedback. Look forward to hearing from you.
