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Homemade classic pork sausages recipe

Homemade classic pork sausages recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Sausage
  • Homemade sausages

These classic homemade pork sausages are a staple in our family and loved for their simplicity and versatility. Much easier to make than you might think, all you need is a meat grinder with a sausage funnel attachment and a little adventurous spirit!

344 people made this

IngredientsMakes: 24 classic pork sausages

  • 900g pork belly
  • 900g pork shoulder
  • 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

MethodPrep:1hr ›Extra time:2hr resting › Ready in:3hr

  1. If necessary, remove the rib bones and rind from the pork belly and dice roughly. Mince in a meat grinder through a 5mm mincing plate. Roughly dice the pork shoulder and also mince through the 5mm plate. Combine the pork with the herbs, coriander, spices, seasoning, breadcrumbs and garlic and leave for 2 hours to rest.
  2. Meanwhile, soak the hog casings in cold water or as instructed on the pack.
  3. Take the mincing blades out of the grinder and attach the sausage funnel. Slip the end of the wet hog casing over the attachment and pull the casing down the shaft so that it is bunched up at the base, this is so that you are able to make a good amount of sausages without having to stop and add more casing. Pop the meat back in to the grinder.
  4. Tie the starting end of the casing into a knot and on the slow setting, gently support the sausage as it is piped into the casing ensuring that it does not pack 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.

Tip

All you need to make great homemade sausages is a meat mincer with a funnel attachment. If you are new to homemade sausage making then using natural hog casings are a good way to go initially as they are robust and result in a nice thick plump sausage. Casings are usually sold in a variety of forms depending on your preference, and can be found readily online however it would be a great idea to speak to your local butcher for some first hand tips!

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Reviews & ratingsAverage global rating:(8)

Reviews in English (8)

My first attempt at sausage making. This recipe was easy to follow and the result delicious!-17 Mar 2015

This is my first go at sausage making. Loved the taster patty though might use less salt next time. Just got to put in the skins - promises to be interesting. Just so excited to try pork n bramleys also pork n red onion. Thank you for such a fab selection x-07 Jan 2016

I am very new to sausage making, so new I have not started yet. Just looking at trying this recipe and need to know with regards to the pork belly, I am assuming the 900g is including the fat and obviously no skin. Here in a sleepy town in South Africa it is difficult to get some cuts of meat. If the pork belly is only the meat and no fat then there will be a lot of waste.Help please.Star rating is on the look and not yet the taste-04 May 2018


Homemade German Bratwurst

Experience the delicious taste of Germany through this thoroughly authentic homemade bratwurst recipe! Make a double batch, freeze them, and you can conveniently grab and grill a bratwurst any time the craving hits you!

This is a special day because today is the day I’m going to show you how to make bratwurst. And not just any bratwurst. I’m going to share with you my recipe for authentic homemade German bratwurst! With the first bite you’ll immediately recognize that “German flavor” that you know and love from time spent in Germany eating Bratwurst from the German fast food stands. Whether enjoyed whole and served with mustard on a crusty roll or sliced and served as Currywurst, there is nothing quite like a real German Bratwurst!

Boasting over 1500 varieties of Wurst, Germany has long been the world’s Sausage Capital. One such Wurst, the Bratwurst, claims around 40 different varieties itself and has a proud heritage going back hundreds of years where it was first officially documented in 1313. Yes, the savory Bratwurst is synonymous with Germany itself and has remained a cultural icon for centuries.

The term Bratwurst is derived from the Old German word Brät (meaning “chopped” meat) as well as the more contemporary verb braten (meaning “to fry”). While some kinds of sausages are eaten poached, the Bratwurst is first poached and then always pan-fried or grilled.

© Lianem|Dreamstime

Different regions of Germany make their Bratwursts a little differently and the spices and herbs will vary as well the kind of meat used. Some varieties use pork only, some use a combination of pork and veal, some use mostly veal with a little pork, while others use pork with a little beef.

Some of the most popular regional varieties include the Fränkische Bratwurst, Nürnberger Rostbratwurst, Thüringer Bratwurst (very long and thin, my favorite as a kid) and Rote Wurst (from the Swabia region where I grew up and made with the addition of bacon, yum!).


Homemade Breakfast Sausage Links (or Patties)

Truly nothing beats the quality and flavor of homemade sausages!

Not only do they taste better, you know exactly what’s in them and what isn’t. You have full control over the quality of the ingredients that go into making them and good choices always pay off in the end.

Charctuterie-making has been a hobby of mine for several years now. I started off with the simple art of making fresh sausages like these homemade breakfast sausage links and then started making my own bacon and Canadian bacon. Eventually I graduated into making the more complicated forms of charcuterie, namely fermented and dry-cured meats including salami, pepperoni, coppa and pancetta (recipes to come!).

While dry-cured meats require the utmost precision, care and monitoring (not to mention additional specialized equipment), fresh sausages on the other hand are not only super easy to make, they’re also a lot of fun!

When I make sausages I usually like to make the effort of pulling out the meat grinder and sausage stuffer worth it, so I make a bulk batch that I can freeze – then I can conveniently pull them out and throw them in the frying pan as needed.

Whether you’re already an experienced sausage-maker or are just getting started, you’re going to love this recipe for Homemade Breakfast Sausage Links!

Before we get started I want to share a few resources with you. Once you get the basics down on how to make sausages, you can create your own flavors and combinations which is what I particularly enjoy doing. But having one or two good books to learn and practice from is a a must. I have combed through manybooks on charcuterie and sausage-making over the past few years and these ones continue to be my favorites:

Great Sausage Recipes and Meat Curing by Kutas is a classic and one of the first comprehensive books written on the subject. It’s a no-nonsense, straight-forward book packed full of recipes. Charcuterie: The Craft of Salting, Smoking and Curing by Ruhlman has likewise been a very popular book. The current edition is revised and updated. I have the previous edition and there are inaccuracies and errors in it that the newest edition has reportedly fixed, but I still hear complaints about it. Nevertheless, I like this book as a source of inspiration for some great recipes. Olympia Provisions: Cured Meats and Tales from an American Charcuterie is the newest kid on the block and it is both a fun and inspiring read. The author, Elias Cairo, is the founder of Olympia Provisions in Portland Oregon and owns several restaurants and butcher shops there. This book features several of his most popular recipes. The recipes are very well crafted and you’ll love the end results.

The final two books are both written by Stanley & Adam Marianski: The Art of Making Fermented Sausages and Home Production of Quality Meats and Sausages. While these are a very dry read, definitely not packed with inspirational stories or beautiful photographs, I consider these indispensable to anyone who is serious about wanting to learn the art of charcuterie and sausage-making. Consider them the most comprehensive how-to manuals on the market. There is not a single question that isn’t answered in these books. Especially if you are planning on dabbling in dry-cured meats, The Art of Making Fermented Sausages is a MUST.

Okay, ready to make some delicious homemade breakfast sausages?

Cut the pork butt into 1/2 inch chunks and freeze them for about 45 minutes to get them to a temperature of 32 degrees F (0 celsius). (See note in recipe box below for explanation as to why keeping the meat is so critical.)

Grind the pork through a 1/4 inch (6mm) die. Grind the meat quickly into the bowl of a stand mixer (ideally have the bowl set atop an ice bath to keep the meat cold) and then grind it all a second time. Chill the meat in the refrigerator while you assemble the spice mixture.

I use the STX International Turbo Force Electric Meat Grinder. With 3000 watts, 3 speeds and a 3-year warranty, it has high reviews and comes top recommended by most review sites as the best bang for the buck.

In a bowl combine the salt, sage, thyme, ginger, white and black pepper, garlic and nutmeg.

Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. Add the spice mixture and the ice water.

Note: For variation you can add 1 cup of maple syrup for sweeter Homemade Maple Breakfast Sausages.

If you have room in your freezer, pre-chill the mixing bowl.

Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart – see pic below on right.

Chill the mixture in the fridge while you prepare the sausage stuffer. Take a bit of the meat mixture, fry it up, taste it and adjust the seasonings if needed.

I use the Super Deal Heavy Duty 5L Vertical Sausage Stuffer and am happy with it. We very carefully researched the sausage stuffers on the market and specifically chose this one because of it’s large capacity and 100% metal construction (no plastic parts = not breakable) and because it’s easy to clean. (I strongly recommend NOT using the Kitchenaid grinder and stuffer attachments – I have them and have tried them and trust me, you’ll end up very frustrated.)

Thread the sausage stuffer with the prepared sheep casings, fill the sausage stuffer with the meat mixture, and fill the casings being careful to avoid air gaps while also not overstuffing the casings.

Note: Sheep casings are more challenging to work with than hog casings and they take getting used to. Be sure to keep them wet at all times and use a sufficiently small stuffing tube.

Note: You can skip the stuffing step and simply make sausage patties if you prefer.

Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.

Now that the sausages are done you have two options: Cook the sausages by heating up some oil in a frying pan and frying the sausages on each side for about 3 minutes until browned and done in the middle (internal temperature of 155 degrees F).

OR you can poach the sausages (do not boil) in lightly salted water until their internal temperature reaches 155 degrees F, then let them cool in ice water, wrap them and store in the fridge for up to a week or in the freezer for up to 2 months.


This recipe is, as the title declares, “quick and easy”. This is the best way to make homemade sausages with plenty of flavor and just a few ingredients. Sausages are fantastic because you can use up spices in your pantry, or even some fresh ingredients from the fridge. Need help with ideas? Give these a try:

  • Fresh herbs: oregano, rosemary, basil, sage
  • Hot peppers fresh or dried
  • Spices: Get creative! Curry, chili powder, nutmeg, etc.
  • Onion or leeks
  • Shredded apple
  • Shredded cheese
  • Bacon

Lincolnshire Sausages

Award-winning pork sausages packed full of traditional flavour.

  • Handmade with juicy, succulent pork
  • Delicately seasoned with sage and nutmeg
  • Enjoy with honey roasted root vegetables

"Lovely taste. Will purchase more of these lovelies."

Handmade to our traditional recipe, our award-winning Lincolnshire Sausage is made with sage and nutmeg for outstanding flavour.

Cooking guidelines from defrosted: remove all packaging. Separate the sausages using scissors. Do not prick sausages.

Pan fry: heat a little oil in a frying pan. Cook on a medium heat for 18-20 minutes, turning occasionally.

Grill: preheat grill to medium. Place sausages on grill rack, brush lightly with oil and cook for 14-18 minutes, turning occasionally.

This product must be cooked thoroughly prior to consumption.

Cooking appliances vary in performance, these are guidelines only.

Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Pork (80%), water, WHEAT flour (contains calcium carbonate, iron, niacin, thiamin), salt, raising agent: ammonium carbonate, salt, fortified WHEAT flour (contains calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, spices (white pepper, nutmeg), spice extracts, antioxidant: sodium ascorbate, sage.

  • Energy: 856 kJ/206 kcal
  • Fat: 13g, of which Saturates: 4.3g
  • Carbohydrate: 6.7g, of which Sugars: 0.4g
  • Fibre: 0.3g
  • Protein: 15g
  • Salt: 1.9g

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours


It's surprisingly easy. You simply mix fresh ground pork with spices, form the mixture into small patties, then cook them in olive oil. They only need to be cooked for about 2 minutes per side over medium-high heat.

You need a small amount of oil - I use 1 tablespoon of olive oil. Ground pork, even lean ground pork, is fairly fatty and will quickly release rendered fat into the skillet while it cooks. I do recommend using a nonstick skillet.

Yes! Pork will give you the classic breakfast patty flavor. But you can also use ground beef, ground chicken, or ground turkey. If you opt for ground chicken or turkey, make sure to use dark meat. The white meat is too lean. You might also need to add more oil to the skillet if you use leaner meats.


Available from Amazon

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

Copyright © 2005-2021 Meats and Sausages


How to Make Homemade Irish Sausage

Irish sausage is a delicious meal that can be eaten all throughout the year.

Making your own sausage is a cinch. So, next time you’re in the mood for some Bangers, or Italian sausage, or for this Irish sausage𠅏orget that trip out to the supermarket, and make your own!

Why make your own sausage?

4 Reasons to Make Your Own Sausage

  1. Why pay double the price when homemade sausage is as easy as making meatloaf or meatballs/Buy your own ground pork for half the price of a deli counter fresh sausage
  2. Season the sausage exactly to your tastes
  3. Make sure that nothing goes into that sausage that you don’t want to eat
  4. Have any kind of fresh sausage, any time you want, without having to search out specialty retailers (I don’t know about your neck of the woods, but Irish sausages aren’t super common around mine)

A lot of people are intimidated by the thought of making homemade sausage. But if you buy ground pork, all you have to do is mix that pork up with a few spices, taste for seasoning and than stuff it into a sausage casing—hardly rocket science.

And you don’t need any specialty equipment either. Since I generally only make sausages for home consumption, I don’t have a lot of expensive gear—I buy ground pork, so I don’t need a grinder, and I just use a funnel and a wooden spoon to stuff the meat into sausage casings—pretty easy—pretty cheap.

So if you’ve never made sausage before, here’s your chance, with this very easy recipe for Irish sausage, to give it a try.


How to Make Bangers, the Classic English Sausage, From Scratch

Bangers are mildly sweet, spiced, fresh pork sausages. They are great with breakfast and great for dinner, especially as a part of the classic duo bangers and mash.

You can pay a premium for supermarket bangers that may or may not taste good, that may or may not contain a lot of additives and preservatives that you don’t really want, and that may have less meat and more breadcrumbs than you&aposd like. Or…

You can make your own!

I’ve said it before but it bears repeating: if you can make meatballs or meatloaf, then you can make a fresh sausage! Although it is not something that many people make at home, it is a very simple thing to do:

  1. Mix up some meat and spices, adding a little breadcrumb and a little liquid.
  2. Stuff the mixture into a casing.
  3. Cook it!

Not exactly rocket science. Anyway, next time you’re in the mood for bangers, try making your own and be amazed at how easy and how delicious homemade sausages can be. Cleaned, ready-to-use sausage casings can often be found at butcher shops. I get mine from an Italian grocery shop (salted for long keeping), and so you may have luck with similar types of stores.


  • 5 Pounds pork shoulder
  • 2.5 Tablespoons kosher salt
  • 1 Tablespoon fennel seeds
  • 1.5 Teaspoons ground black pepper
  • 1.3 Ounces minced garlic
  • 1 Teaspoon cayenne pepper
  • 1 Cup minced parsley
  • 0.5 Cup chopped cilantro
  • 2.5 Tablespoons chopped oregano
  • 5.5 Tablespoons paprika
  • 3 30 Milliliters casings

1. Disinfect your knives, cutting boards, and other equipment, and wash your hands.

2. If you purchased a pork shoulder chop (with bone), bone the meat with your boning knife.

If not, proceed to the next step.

3. Cut your meat into even cubes and cut away large pieces of connective tissue.

4. Slowly and evenly work your cubed meat into your grinder with a pusher.

5. Cool the ground meat by sticking it in the freezer (up to one hour).

Continue on to the next step immediately.

6. Wash your used equipment.

7. Blend your spices together, adding additional spices as needed for taste.

8. Add 1/2 cup of ice water to the spice mixture and take the ground meat out of the freezer.

9. Pour the spice mixture into the ground meat, mixing thoroughly with your hands. (Make sure your hands are clean.)

10. Take a small portion of your mixed meat and make a 3" patty, press into palm. Slowly flip your hand over so meat is facing down. If the meat stays for 5+ seconds you are done mixing. If it doesn't stick, continue to knead the mix, using the palm test every 15 seconds.

11. Put your casings in a large bowl and place under cold running water. Let sit for 2 minutes.

12. Take your stuffer out of the freezer.

13. Slide one of your casings onto the stuffer nozzle. Leave a 6" overhang untied.

14. Make sure the casing is filled firmly, but do not overstuff! It will tighten when you twist the casings to make the links.

15. Stuff your mixed meat into the stuffer slowly but firmly. (It helps to have a partner for this step.) Air will come out into the casing before the meat. Use one hand to hold onto the casings, regulating how quickly they slip off the tube.

16. When you've run out of casing, or you are finished stuffing, tie one end of the casing, making a knot flush with the meat.

17. Starting 6" from the knot, pinch off a 6" length. Twist 3 times in one direction. Go forward another 6", rotate 3 times in the opposite direction. Repeat this process until you cannot make another 6" sausage.

18. Squeeze out the extra meat and tie off the casing. Then prick each link three times with a toothpick to prevent bursting.

19. Lay your links out on a baking sheet and chill in the refrigerator uncovered for 12-15 hours to dry the casings.

20. When chilling is done, cut the casing between the links and you have sausage links ready to cook!