Recipe For Pork Sausages

Some things are worth making at home from scratch cost wise, but sausages are not one of those things. However, you have to take into consideration what is going into the sausages before you compare prices. Just up the road from us there was a small artisan sausage maker. He originally had a business in a partnership but at the beginning of the year the partners decided to split the business, and he moved into premises at our local nursery. His 100% meat sausages worked out the same cost wise as these pork sausages that I made. I supported his business as it was local, and a time saver. Making sausages yourself is time consuming and you cannot make today to eat tonight if you want a decent tasting and firm sausage. Sadly, the business has been sold and the new owners sell budget meat and that is something I will not buy. I find making sausages a rewarding process. This is only the second time I have attempted them and maybe next time I will try and twist them into links instead of leaving them in one whole piece.

Do you have a good artisan sausage maker near to where you live?

Pork Sausages
Pork Sausages

5.0 from 3 reviews
Pork Sausages
 
Set aside a few days to make your own sausages, they are well worth the effort.
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Ingredients
  • 1kg pork shoulder (bone out weight) cut into 1cm cubes
  • 15mls salt
  • 15mls garlic flakes
  • 5mls white pepper
  • 15mls fennel seeds, lightly toasted and then crushed
  • 15mls roughly ground black pepper
  • 15mls dried origanum
  • Sausage casings for 1kg of meat
Method
  1. Place the pork into a large glass bowl and add the salt, garlic and white pepper
  2. Mix well to combine, cover with cling film and place into the fridge for 24 hours
  3. Using a meat grinder with a coarse blade, grind the meat
  4. Weigh the meat and add 10% of the weight in water (mine weighed 971g so I added 97g water)
  5. Mix in and add the fennel, black pepper and origanum
  6. Mix to combine thoroughly
  7. Place the mixture into your sausage casings
  8. Cover with cling film and place into the fridge for 24 hours before cooking

Click on the links for conversions and notes.

I am on leave until the 8th of January. I will start replying to blog comments then. Wishing all my readers who celebrate, a blessed Christmas.

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16 thoughts on “Recipe For Pork Sausages

  1. Tandy, you have made me hungry again lol. I am loving these pork sausages. Delish. I hope you had a great holiday

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    1. I am having a great holiday indeed!

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  2. Sausage is my excuse for not becoming vegetarian. I adore it and yes, we do have a local sausage maker that we support. I enjoy making it also although have never placed it into casings. Where do you find them and what process do you use to fill them. I typically make patties.

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    1. I asked the local butcher for casings, and he was happy to oblige. I have a sausage stuffer that attaches to my kitchen aid. I know you can get hand cranked ones as well, but that is far too much like hard work imo 🙂

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  3. I’ve been meaning to make my own sausages for the longest time. It’s hard to get pork shoulder or casings here. We’re used to buying sausages in long swirls like you’ve made as boerworst – due to large South African contingent here in Dubai. Hope you had a lovely Christmas.

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    1. Have you asked your local butcher for sheep casings? I must ask next time I go to our local butcher. Christmas was wonderful, thank you Sally 🙂

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  4. What a fantastic home-made recipe! I love it too!
    I hope you had a fab Christmas feast, dear Tandy! xxx

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    1. Thank you Sophie, our Christmas was fantastic 🙂

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  5. Oh what a shame that the quality butcher closed down. It’s such a treat to get 100% meat sausages. I haven’t made sausages at home but I have in a class and it’s lots of fun!
    Lorraine @ Not Quite Nigella sharing the blog ♥ You’re Invited To Our Italian Christmas!My Profile

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    1. I am going to have to expand my repertoire soon Lorraine 🙂

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  6. Hi Tandy, my husband really wants to learn how to make sausage, I will refer him to your post. Happy Holidays!
    cheri sharing the blog ♥ Rugelach and The Days Before ChristmasMy Profile

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    1. I hope he has fun making them Cheri 🙂

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  7. I have never made sausages – Tandy – but we do have several really artisan sausage makers here in Hawke’s Bay.
    Rachel (Rachel’s Kitchen NZ) sharing the blog ♥ Easy Chicken or Turkey SaladMy Profile

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    1. You are so lucky Rachel 🙂

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  8. I just made pork sausage this morning! Though I don’t put mine in links since I use them American-style, fried up like beef mince and used in various recipes. 🙂 I like knowing what goes into my sausage for sure.
    Krista sharing the blog ♥ A Hungarian Christmas and Bear’s Boozy Cherry Chocolate CakeMy Profile

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    1. I am glad I am not the only one who does not put them into links 🙂

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