Making your own sausages at home is far easier than it sounds, and the results speak for themselves. By using trusted butcher-grade ingredients from Butchers-Sundries, you can create sausages with consistent flavour, great texture, and complete control over what goes into them. This recipe is ideal for a mid-week treat, weekend prep, or anyone wanting to experiment with traditional sausage making using quality casings, seasoning, and rusk.
Making time: 1 Hour 30 mins
Serves: 4 People
Ingredients:
- 1kg Pork shoulder or pork belly
- 125g of Lincolnshire Sausage Mix
- Natural Hog Casings (or any selection of Sausage Casings)
- Cold water
Equipment (if needed)
Method:
- Soak the natural hog casings in cold water for at least 30 minutes, then rinse thoroughly to remove excess salt. Leave them submerged until ready to use
- Place the minced pork into a large bowl. Add the pork sausage seasoning and sausage rusk, following the recommended ratios on the packaging
- Gradually add a small amount of cold water while mixing until the mixture becomes sticky and well combined. This helps bind the sausage and improves texture
- Fry a small piece of the mixture in a pan and taste. Adjust seasoning if needed before stuffing. This step ensures perfectly balanced sausages
- Slide the soaked casing onto your sausage stuffer nozzle. Carefully feed the sausage meat through, keeping even pressure to avoid air pockets. Do not overfill; the casing should be firm but flexible
- Twist the sausage into even links, alternating directions for each sausage. Rest the sausages in the fridge for at least 1 hour to allow the flavours to develop and the casings to settle
Cooking suggestions
- Pan-fry gently until golden and cooked through
- Grill for a classic butcher-style finish
- Oven bake as part of a traybake with vegetables