Pork Sausages


Pork Sausages


1.8kg minced pork
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
1 tablespoon ground coriander seeds
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 tablespoon white pepper
1 1/2 tablespoons salt
110g fine breadcrumbs
2 cloves garlic, minced
3m to 3.5m (32mm) natural hog casings


In a large bowl combine the pork mince with the herbs, spices, seasoning, breadcrumbs and garlic and leave for 2 hours to rest.

Meanwhile, soak the hog casings in cold water or as instructed on the pack.

Set up your sausage maker and slip the end of the wet hog casing over the attachment, then pull the casing down the shaft so that it is bunched up at the base. This will ensure you are able to make a good amount of sausages without having to stop and add more casing.

Tie the starting end of the casing into a knot and slowly begin to fill the sausage, remembering to gently support the sausage as it is piped into the casing to ensure that it is not packed too tightly and avoiding air bubbles.

By eye, measure about 10cm per sausage resulting in a yield of about 8 sausages per metre, with extra casing allowance. Squeeze the end of each sausage and twist the casing 2 to 3 times to secure, repeat then tie a knot after the final sausage. Repeat until the sausage meat is used up.

Store in the fridge overnight before cooking.

Makes: 24 classic pork sausages

Products Used

Home Made Sausage Maker
Home Made Traditional Stoneware 29cm Mixing Bowl
Kitchen Craft Stainless Steel Hachoir Set