Homemade Sausages

19 thoughts on “Homemade Sausages

  1. 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?

    1. 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.

    1. 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

    1. 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.

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

  3. 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

  4. Been making sausage for a while now after attending a one day course at a local farm. This article is good and there needs to be more regarding using meat direct from the farm. In this competitive age and the government very rarely teaching school children how to cook articles like this are an excellent way to promote British Farming. Maybe the amount of meat mix to the length and diameter of skins would be a big help to beginners also salt and water ratios. Loved it and well done.

    1. I’m so glad you enjoyed the article David, and especially that you think it an excellent way to promote British Farming.
      I have updated the article to show the length of Hogs casings (20 metres, which is plenty even for an inexperienced maker like me!). The salt ratio is given (2%) and there is no water because I use fresh rather than dried ingredients (see comments above).
      Two other small updates – I now find that passing the mixture through the mincer a second time helps blend the ingredients as well as improving the texture plus I have now specified that the breadcrumbs should be sourdough. Real sourdough bread contains no artificial preservatives but its slight acidity naturally preserves it.

  5. I used to get quite crumbly sausages after cooking until I found out that minced meat needs to develop myocin and actin, (proteins) that makes a sticky “meat paste”. This is done either by hand or by using a mixer, but must be done in order to have proper texture in sausage. You will be able to tell when the sausage is sticky enough by holding some in the palm of your hand and turning your hand upside down. If the sausage stays on your hand, job done! Then its on with stuffing the casings,

      1. No problem Suzanne! I do like some of your sausage recipes above! I will try them soon.

        There is a great recipe for ‘saucisse de Toulouse’ that I have made several times over the years as it reminds me of all the times I was able to go on hoilday to France before lockdown. You will be able to find the recipe at the following website:

        http://www.hertzmann.com/articles/2001/pork/

        Another sausage maker worth looking at is on youtube. Scott Rea on The ScottReaProject. Some really good recipes and videos.

  6. Hello Suzanne, my wife and I are fairly new to sausage making. Our first attempts have been making Boerewors. These turned out extremely well. Having success with that I thought how great it would be to make Cumberland sausage so we had a go. One variation though is we don’t use rusks or any sort of wheat. Instead we use the same quantity of mashed/creamed potato which helps bind it together. The reason for this change is that my wife, who is a Nutrition therapist, has an intolerance towards wheat. I must say the flavour was great and we certainly will make this again. Hope it may encourage others to tweek the recipe as necessary.

    1. Thanks for the suggestion Peter, I might try it next time. Chestnuts are also mealy, and they go beautifully with venison or boar, so that might be an alternative that would suit your wife?

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