Step 1

Place the meat into a bowl, you can give it another whizz into food processor for a double grinding but don’t worry if you don’t fancy doing this. There is another solution - extra mixing/kneading.

Step 2

In a larger mug I mix the beef stock with a beer so that be carbonate spices seasoning salt pepper and give it a good good stir until the salt has dissolved entirely.

Step 3

Add this liquid mixture to the meat and mix really well until the mixture becomes almost a paste. And this is your double grinding technique

Step 4

You can now work with a dash of oil or water to form the sausages into their shapes. A little touch of oil takes you a long way so just grease your palms with a tiny dash of oil or, use a bit of water. I always use oil. It helps with preventing them from sticking. Place all on a plate or a little tray, something that can easily be placed in the fridge.

Step 5

Transfer the sausages in the fridge to rest for 2 to 4 hours but you can leave them overnight too, it’s absolutely okay.

Step 6

Place them onto a hot grill or in a hot pan and cook them on each side ( x for no longer than 4 min.

Step 7

Serve in a fresh bun (just like a hotdog with mustard and a cold glass of beer. Heavenly!