Making Homemade Sausages

Making sausages guarantees that you only get the very best meat and flavours you want, why settle for anything less?

Making sausages guarantees that you only get the very best meat and flavours you want, why settle for anything less?

I have been making sausages pretty much ever since we moved to Hungary, as I mentioned in my Pork Pie recipe there are just some flavours from home that an expat can’t live without. The good old British Banger holds the top spot in that fairly short but nevertheless important list.  Not only does making sausages feel like a real achievement it is also a real giggle.

Whilst I have now become relatively accomplished at this task both myself and my wife have had many a giggling fit that has caused us to have to wipe the tears from our eyes before continuing with the task at hand.  If you have children, hold on to your hat and get them involved as making bangers is every bit as much fun as it was made to look on the ‘Generation Game’.

Fortunately it is no where near as hard and a well made sausage is much healthier than an endless supply of cup cakes.  Add to that the versatility of a sausage and you are well on the way, you can use any combination of herbs and spices you want. You can even add things like apples, onions, the world is your oyster.

Simply serve then as you wish, as part of a Full English Breakfast, add to a casserole, a soup or my personal favourite, Toad in the Hole.

Making sausages guarantees that you only get the very best meat and flavours you want, why settle for anything less?

Naturally this recipe involves the owning of a particular piece of equipment and that is a meat grinder with sausage filling attachement or something similar. Whilst that may sound all very expensive nothing could be further from the truth. I have a generic branded meat grinder and it came with all of the attachments for making sausages and kofte and it cost me 10,000 Hungarian Forints (about ยฃ25 at the current exchange rate).

Yes Hungarian currency has lots of zeros, and my machine has just kept on going for almost 5 years.  I did however have a very bad experience with my first purchase that was significantly more expensive and a branded name that lasted just over a year. Sometimes you don’t always get what you pay for.

Now as a self confessed foodie I ‘digitally’ hang out in lots of places with other foodies and inevitably kitchen gadgets always get discussed on a regular basis. My answer for my go to favourite gadget is always my meat grinder.  It is useful for much more than making sausages and kofte.

First and foremost it is a meat grinder so anything that uses ground meat, think burgers, chili & bolognese etc etc and it will be right there with you. It will also give you piece of mind that you are getting cut of meat that you know and can trust. Lets face it, it is very easy to hide poorer cuts of meat in ground mix!

But I have also used it to grind vegetables for things like pickles and chutneys, because of the way the grinder works it bruises and bashes the vegetables releasing otherwise undiscovered levels of flavour, I have even used it to grind chick peas to make felafel.

Making sausages guarantees that you only get the very best meat and flavours you want, why settle for anything less?
Making Sausages

Making Sausages

Yield: 2 Kg
Prep Time: 1 hour
Total Time: 1 hour

Making sausages guarantees that you only get the very best meat and flavours you want, why settle for anything less?


  • 5 m Natural Sausage Casings, Soaked overnight if required
  • 750 g Pork Blade
  • 750 g Pork Shoulder
  • 400 g Pork Fat
  • 125 g Bread Crumbs, Roughly 5% of the total pork and fat mix
  • 4 Tsp Dried Sage
  • 3 Tsp Salt
  • 2 Tsp Ground Mace
  • 1 Tsp Sweet Paprika
  • 2 Tsp Powdered Mustard
  • 1 Tsp Black Pepper, Freshly Ground


  1. Chop the meat and fat into large pieces and pass through the largest setting on your meat grinder, alternating between fat and meat to begin the mixing process, do not use a find setting you will end up with a texture similar to a mousse
  2. Mix the herbs spices and bread crumbs into the sausage mix, start with a little at a time as the best bit is frying off a small pattie to test the flavourโ€ฆ Once you have the flavour you want allow to chill in the fridge for 30 mins
  3. Feed the sausage casings onto the sausage filling attachment on to your mixer (if you are not making childish innuendos at the moment you are not doing it correctly)
  4. Begin to fill the sausage skins slowly as soon as you can see the pork mixture beginning to show through into the skin then turn of the grinder and tie a knot into the end of the skin leaving about 5cm of the casing empty on the side of the casing with no filling
  5. Then proceed with filling the sausage skins, I like to loop mine in groups of three and find a good length to work with to be 1-1.5m, once you reach that length tie off the casing
  6. To divide the long sausage into individual portions pinch the sausage and twist, when moving to the second sausage pinch again but be sure to twist in the opposite direction repeating always in the opposite direction to the previous sausage.
  7. If you want to form linked sausages as in my picture ensure you have 3 sausages pinched and twisted, then bring the twisted section between sausage 2&3 to the beginning of the chain and wrap together then take the 1st sausage and tie with the 5cm of left over casing before cutting.
  8. To make subsequent links form three new sausages as per step 6 then bring together the 2nd and third of the new sausages and twist together then take the 3rd and remaining length of sausage and pass through the loop made by the twisted together sausage wrapping around the pinched section. I will try and make a video of this sometime as even I am confused by my description, but Youtube can be your friend.


It took me about an hour to make these however I seem to recall my first time taking considerably longer.

Calorific value refers to a kilo of sausages.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 4412 Total Fat: 359g Saturated Fat: 135g Trans Fat: 0g Unsaturated Fat: 199g Cholesterol: 944mg Sodium: 5059mg Carbohydrates: 64g Fiber: 6g Sugar: 8g Protein: 219g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

10 thoughts on this Recipe:

  1. Hi Brian,
    Thanks for your lovely recipes. Two years now, and I’m still underwhelmed by the choice of supermarket sausages here in Berlin. I’m going to take the leap and try making my own, as I’ve always wanted. Whilst I appreciate you might not want to advertise any products, do you think you could recommend a) a meat grinder and b) natural sausage skins to a fellow EU dweller (online sales preferable)? You could always email me instead of posting on your site if you want to keep your choices private.


    • Hi… Thanks for taking the time to write to me although I am not sure I can really help. My meat grinder is made by Clatronic, a bit of research indicates that they do trade in Germany, mine is ancient now and does not exist on their website anymore but they do have equivalents.

      As I mentioned in my post I initially went with some very well known brands and neither lasted a year. I try not to promote products because to do it with any justice I would need to compare and contrast thoroughly, sadly something that really does not happen on the web very often.

      I’m afraid I can’t really offer any recommendation on Natural Sausage Skins, I can buy them everywhere from the local butcher to Spar through to major supermarkets here without thinking about it. In the UK I would advise you to speak to a local butcher so I would probably advise the same in Germany. Although searching on Google I have found this they may be able to help hook you up with a distributor ๐Ÿ™‚

      Have fun… Making sausages is a great giggle!

  2. I have always wanted to make my own sausage but never have. I know my Kitchenaide mixer does have an attachment to do this! Im bookmarking this, time for me to give the old try! Thanks for inspiring me!

  3. Your sausages look so good and you make it sound pretty easy and fun. I need to get a meat grinder attachment for my Ferrari (mixer not car!) and a sausage filler then I’ll be good to go!

    • I love that you have a Ferrari mixer, please tell me you also have a Lamborghini tractor too ๐Ÿ˜€ ๐Ÿ˜€ ๐Ÿ˜€

  4. Have you ever watched the show Seinfeld? There is an episode where Kramer has a meat grinder and is pumping out sausages and it is just hilarious. We die every time we watch it, so I totally get why you guys would get the giggles when making sausages! I would love to try making my own sausages at home because we enjoy smoking them on our grill outside!

    • lol, no Seinfeld missed me by it was during my partying, travelling student phase and have little recollection of any TV for most of those 10 years ๐Ÿ˜‰ Making sausage is definitely a giggle and a great way to be childish and rude ๐Ÿ˜‰

  5. I would really like to give sausage-making a go – I’ve got a mate here who recently started making his own, so hopefully I can give it a try round his. Have you heard of Britwurst Vienna? Rich has started making and selling bangers in, well, Vienna and is doing really well with it. Not sure what the Germans would make of me doing that though ๐Ÿ˜‰

    • HA Ha, no I had not heard of it but have just seen it on Facebook… Superb! I do make small batches for some fairly local expats, but we live in the middle of nowhere so the market place is small, the good news is that they are fairly simple to make, it really is just about balancing the fat to meat ratio with some ‘cereal’ and then adding your favourite blend of spices or even vegetables, apple works really well ๐Ÿ™‚

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