A Selection of Homemade Sausages

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Meal course
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1 .
For the base
1 kg
Pork belly
1 kg
Pork shoulder
20 grams
Sage - finely chopped
2 tsp
2 tsp
Mixed herbs
1 medium
Egg - Beaten
1 medium
Egg yolk
20 Yards
Hog casings
2 .
For the Apple, Fennel and Cider Sausages
1 large
Cooking apple - finely chopped
1/2 medium
Fennel bulb - finely chopped
2 tbsp
2 handful
Wholegrain mustard
3 .
For the Chilli Cheesy Bangers
2 tsp
1 tsp
Cayenne pepper
1 tsp
Smoked paprika
1/2 tsp
Chilli flakes
100 grams
Chilli cheese - grated
2 tbsp
Tomato Puree
4 .
For the Caramelised Onion Sausages
2 medium
Red chilli - deseeded and finely chopped
1 Splash
2 tbsp
Balsamic vinegar
2 tbsp
A Selection of Homemade Sausages

It is so satisfying making your own sausages, and they taste great too! This recipe is for the following awesome combinations;

  • Apple, fennel and Cider – great topped with garlic mushrooms
  • Chilli Cheesy Bangers – add an extra kick and serve with a zingy salsa
  • Caramelised Onion – top with grilled cheese for added yumminess!
  1. Feed the pork through a mincer and then mix together with the remaining ingredients (except the casings) until well combined.
  2. For the Caramelised Onion sausages – heat a frying pan and slowly cook the below ingredients until soft and sticky
  3. Divide the sausage mixture into three and then mix in the other ingredients for each of the flavoured sausages. Once you have mixed up your three different mixtures put them each in turn back through the mincer, so you know they’re well combined.
  4. Now, take a couple of metres at a time of the casings and give them a good wash. Scrunch them onto the end of your sausage stuffer and begin to feed the sausage mixes through – make sure you leave a good few inches on the end. Place a dish underneath the sausages so you have something to catch them. Leave another good few inches on the other end and then move along the long sausage twisting off the individual sausages to the length you would prefer. Repeat the process until you are all our of sausage mixture.
  5. You now have yourself loads and loads of sausages for you to freeze and cook as you please. We turned our initial batches into hot dogs but they also make great breakfasts, casseroles, or even with some hearty mash and gravy!


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