Homemade Sausages


It’s probably not worth making less than 10lb of sausages at a time.  The cuts of meat you use will depend on the fat content of the pork.  Traditional breeds with a very good covering of fat, such as Tamworths, are probably best made from the shoulder.  Less fatty pigs will be better if you use half shoulder and half fat belly pork.  Modern, very lean pigs will need to be mixed with pure back fat, which is not easy to come by nowadays, or use just the belly.  If the meat is too lean the sausage will be dry, whilst a fatter sausage can be cooked in a way that renders much of its fat.

To 10lb of boned pork add 3 oz salt (2%) and 1½ lb (15%) white day-old bread.

Hogs casings, soaked in cold water

Herbs, spices and flavourings to taste (see below)

The meat should be kept as cold as possible, so work in a cool room and return the meat to the fridge until it is needed.

Begin by roughly cutting the meat so that is easy to feed through the mincer.

Fit a coarse disk into the mincer and mince the meat into a large mixing bowl (for very coarse sausages dice by hand).   When you have minced all of the meat, follow with the bread.  Sprinkle over the salt, fresh herbs, spices and other flavourings as required.  Mix thoroughly.  It is a good idea to cook up a teaspoon of the mixture to check the flavourings before making the whole batch.

Remove the mincing blades and fit a stuffing nozzle onto the mincer. Take about a metre length of hogs casing from its soaking water, tie a knot in one end of the casing, place the open end over the nozzle and then feed the casing on until you reach the knotted end.

The next stage is much easier with two people, one to keep feeding the stuffing into the machine, and the other to control how tightly stuffed the casing becomes.  This is done by holding the casing firmly in place on the nozzle and releasing more only as the casing becomes full.  If you overfill the casing it will burst and you will have to feed the stuffing back through into a fresh casing.  Remember also that you will need some room for the filling to move when you form the sausages.  Hogs casings should however give you nice plump sausages, about 6 to a pound of meat.  These will cook better than small thin sausages.  Stop filling when you get close to the end of the casing, but leaving enough room for tying the sausages before knotting off the end. 

To form the links hold the entire casing up by its middle and twist it to form the first link.  Then twist at the required intervals going in opposite directions for each sausage to prevent the links unravelling.

Flavourings:  Below are some traditional regional recipes, but essentially chose what you like.  Parsley, black pepper, mace and lemon rind are a favourite combination of mine.  Sage is very traditional.  A proportion of bacon in the meat is also very interesting.

Cambridge Sausage

Effectively the Cambridge Sausage is the standard British sausage, flavoured with sage, thyme, cayenne, ground mace, nutmeg, pepper and salt.

To 2½ lb minced pork add 6 oz of fresh breadcrumbs and ¾ oz salt plus:

1 tsp fresh sage

½ tsp fresh thyme

¼ tsp ground mace

¼ tsp grated nutmeg

¼ tsp freshly milled pepper

Lincolnshire Sausage

The only seasoning used (apart from salt and pepper) in a Lincolnshire Sausage is sage – they should be quite a vivid green colour.  To the above basic mixture add 4 teaspoons of chopped fresh sage.  These sausages should be left for 2-3 days to mature before eating.

Cumberland Sausage

Cumberland Sausage uses no breadcrumbs, only meat.  It is also formed as one coiled, continuous sausage.

To 3½ lb meat add:

1 oz salt

½ tsp sage

½ tsp rosemary

½ tsp thyme

a good pinch of Cayenne pepper

¼ tsp grated nutmeg

½ tsp freshly milled white pepper

Oxford Sausage

These are unusual for a variety of reasons.  Firstly they are made with equal parts of lean pork and veal together with beef suet.  Old recipes suggest that this should be in the same proportion as each of the meats, but modern tastes will probably prefer half this.  Secondly there is always the addition of grated lemon rind and thirdly they are never put into skins.

8 oz lean pork

8 oz lean veal

4 oz beef suet

4 oz fresh white breadcrumbs

grated rind of 1 small lemon

1 tsp. chopped sage

1 tsp. Chopped thyme

1 tsp. Chopped marjoram

1 tsp. Salt

freshly milled black pepper

Mince the pork and veal together.  Coarsely grate the beef suet and mix with the meat and remaining ingredients.  Form into sausages with your hands on a lightly floured surface.  Leave overnight to firm up and develop their flavour before cooking.

Gloucester Sausage

This is similar to an Oxford sausage in that beef suet is added rather than pork fat, however the seasonings are more like that of a Cambridge Sausage and they are always put into their skins.

NB I have specified fresh herbs in all of the above recipes.  If you must substitute dried, halve the quantities.

This entry was posted in Food Culture, March - Recipes, Recipes for Spring. Bookmark the permalink.

12 Responses to Homemade Sausages

  1. Colette Capper says:

    I was under the impression sausage recipes require some liquid in them, this is not included in these recipes. How will it effect the sausage?

    • Suzanne Wynn says:

      Liquid is only needed to reconstitute dried ingredients, such as rusk. It is not necessary with fresh or semi-dry breadcrumbs. Many sausages for sale do include beer, cider or wine but the quantities are usually so small that it is difficult to detect the taste – more a marketing ploy. If I wanted to add cider, I would use it to re-hydrate dried apple and add it this way. Too much liquid (rather than fat) in the sausage can cause leakage or bursting during cooking.

  2. Mark says:

    I wish I had read this before I made my first sausages. Excellent and realistic advice, thanks.

  3. Carl says:

    You can’t beat a quality handmade artisan sausage.

  4. s4 says:

    Thank you for the recipes I am looking forward to making some delicious sausages

  5. I Davies says:


    At what rate should I use Rusk instead of breadcrumbs.

    Best regards

    I Davies

    • Suzanne Wynn says:

      I haven’t used rusk myself, and of course it will be drier than fresh breadcrumbs. I would try 10% first, but fry up small balls of the mixture to test it before going on to stuff the casings. It is difficult to give a definitive recipe anyway because the fat content of the meat will always vary. Let me know how it goes! Suzanne

  6. Jenny Baker-Carr says:

    Put me on your mailing list please, excellent article!

    • Suzanne Wynn says:

      Glad you like the article Jenny. We are having Oxford Sandy and Black pigs this year (as part of a group – one will be mine) so I am looking forward to making sausages and other cured meats later this year.

  7. Mr Bernard Mrozek says:

    Came across this whilst researching Cumberland Sausage recipes for my new mincer. Some great tips. Please put me on your mailing list.

  8. John Glazebrook says:

    Brilliant site for my first foray into the art of sausage making. Appreciate the recipes put up here. I will get the standard British sorted out first and then progress

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