Recipe For Home Made 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
Print Recipe
5 from 3 votes

Pork Sausages

Set aside a few days to make your own sausages, they are well worth the effort.
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 1 kg pork shoulder bone out weight cut into 1cm cubes
  • 15 mls salt
  • 15 mls garlic flakes
  • 5 mls white pepper
  • 15 mls fennel seeds lightly toasted and then crushed
  • 15 mls roughly ground black pepper
  • 15 mls dried origanum
  • Sausage casings for 1kg of meat

Method

  • Place the pork into a large glass bowl and add the salt, garlic and white pepper
  • Mix well to combine, cover with cling film and place into the fridge for 24 hours
  • Using a meat grinder with a coarse blade, grind the meat
  • Weigh the meat and add 10% of the weight in water (mine weighed 971g so I added 97g water)
  • Mix in and add the fennel, black pepper and origanum
  • Mix to combine thoroughly
  • Place the mixture into your sausage casings
  • 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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