Premium Pork Sausages

Traditional pork sausages packing with flavour – serve with potatoes and veg as part of a meal, with breakfast or use in one of our other recipes such as toad in the hole or sausage casserole.

Ingredients:

• 700g minced pork
• 25-30g premium pork sausage seasoning
• 100-200g rusk* (alter to preference)
• 150ml cold water
• Sausage casings – natural (hog/sheep) or collagen

Method:

1. Add meat, seasoning and rusk to a bowl and mix thoroughly - if using a complete sausage mix (which already contains rusk) rather than separate seasoning and rusk, add 100g.
2. Add chilled water and ensure all ingredients are combined.
3. Cover and chill for at least one hour or overnight to allow the spices to infuse the meat.
4. If using natural casings – soak the casing for around 30 minutes, use a funnel to remove excess salt.
5. If using collagen casings – there is no need to soak the casings, use straight from pack.
6. Place the casing on the outside of the tube and begin to pass the meat through your sausage stuffer, tie a knot at the end of the casing to stop the meat passing straight through and continue to pass the meat mixture through the casing.
7. Once the meat is finished, tie a knot at the other end and begin linking your sausages, twisting in opposite directions.
8. Use a little vegetable oil on your hands to work the sausage with ease and create a professional sheen.
9. Cook as desired or chill in the fridge for up to 3 days or freeze for up to 3 months.

*The rusk can be left out if you wish – making it less calories and values, in this case you would use the seasoning and skip the adding rusk step. 

Try our other pork sausage seasonings to add a hint of flavour, these include: pork & chive, pork & onion, pork & mustard etc.