Classic Pork Sausages

Taking only an hour to prepare and 2 hours to rest, why not have a go at making these classic pork sausages that the whole family will love.

Whether you would rather cook them conventionally on the hob or in the oven, these sausages make a fun feast to create.

recipe make your own sausages this Bonfire Night
PREP TIME 3 hours COOK TIME 10 minutes MAKES 12

Ingredients for the sausages:

  • 450g pork belly
  • 450g pork shoulder
  • 125g of caster sugar
  • 3 tablespoons chopped fresh thyme
  • 3 tablespoons chopped fresh sage
  • 1 tablespoon ground coriander seeds
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 tablespoon white pepper
  • 1 ½ tablespoons salt
  • 110g fine breadcrumbs
  • 2 minced garlic cloves
  • 3m natural hog casings

Preparation method

  1. Dice the pork belly and mince through the meat grinder with a 5mm mincing plate
  2. Do the same to the pork shoulder, dicing and grinding the meat.
  3. Combine the minced meat, adding the herbs, coriander, spices, seasoning, breadcrumbs and garlic.
  4. Leave the mixture to rest for 2 hours.
  5. While the minced meat is resting, let the hog casing soak in cold water.
  6. Exchange the mincing blades and attach the sausage funnel. Place the end of the soaked hog casing over the attachment and pull the casing down the shaft so that it is bunched up at the base.
  7. Pop the meat back into the grinder.
  8. Tie the starting end of the casing into a knot and slowly, support the sausage as the meat is piped into the casing. Make sure that the meat is not packed in too tightly and that there are no air bubbles.
  9. Measure the final product as 10cm a sausage, with 8 sausages being made per metre.
  10. Squeeze the end of each sausage and twist the casing 2 times to secure the sausage and repeat until you have reached the final product.
  11. Store the sausages overnight in the fridge before cooking.