Art of sausage-making at Gwango

Nov 21, 2024

At Gwango, sausage-making is a celebration of farm-fresh ingredients and hands-on craft. It all begins right here on the farm, where high-quality, well-raised meats are carefully prepared. First, we dive into the process of revealing rich cuts of meat, ready for slicing and dicing. Some cuts find their way to the grill as juicy steaks, while others are destined for sausage-making glory.

The bones go next, giving us the foundation for that perfectly blended sausage. Then the magic begins with the grinder, turning the meat into finely minced pieces. It’s here that our secret ingredient - pure pork fat from the belly or back - joins in, bringing a silky, mouth-watering richness that makes each sausage snap when grilled.

Seasoning is where our farm flavours shine. With Gobelo’s special blend of mixed herbs and steak-and-chops seasoning, each bite is a tribute to the bold, rustic spirit of Gwango. We run this seasoned mix back through the grinder once more, ensuring a blend that’s both balanced and bursting with flavour.

Finally, it’s casing time, as we load the mixture into the sausage maker, which hums to life, portioning each sausage into perfect links of flavour. Ready for the grill, each link is packed with flavour, tradition and just the right amount of Gwango magic. 

For us at Gwango, sausage-making is more than a recipe; it’s a tribute to our farm-to-fork journey, full of care, community and a few laughs. So, when you bite into one, know it’s seasoned with the land, a touch of spice and a pinch of the Gwango’s spirit.