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How to Make Homemade Pork Sausages

This Homemade pork sausages recipe is for a classic British breakfast banger and they taste as good as they look.

Homemade uncooked pork sausages in a scene with a meat grinder

Going Out With a Banger!

It does not matter where you are in the world, no one makes sausages quite like your homeland. It is just one of the rules of being a migrant.

I love sausages, whether it is in a sandwich, part of a fry up, in a toad in the hole or in a sausage casserole. Not being able to get them lead me on a quest!

As you can see, that quest lead to perfect looking British Bangers, they also taste pretty damn perfect too. Even if I say so myself!

You may be surprised to find out that sausage skins aside the ingredients in a classic sausage are really very common. You probably have most of them at home.

And despite what you have seen on the Generation Game, making homemade sausages is really not that difficult.

Although you do need to shop for a couple of things.

Homemade linked pork sausages on a white background

What Equipment Do You Need?

The bit of kit that you need to make homemade sausages is a meat grinder with some form of sausage stuffing attachment.

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 £25 at the current exchange rate).

Yes, the Hungarian currency has lots of zeros, and my machine has just kept on going since 2011.

You can get manual meat grinders and sausage stuffing machines.

They involve much more work and are most likely going to be thrown into the back of a cupboard after one use!

But it is not just a one-trick pony, first and foremost it is a meat grinder.

As a result, you get to make minced meat at home. That means MUCH better quality minced meat, those plastic trays with the little moisture collector are awful.

I have also used it to grind vegetables for things like pickles and chutneys and 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 chickpeas to make falafel.

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

The Ingredients for Homemade Pork Sausages.

As I have mentioned above most of the ingredients for making sausages at home are store cupboard staples.

Even if you do not have them at home all of the spices are readily available.

However, sausage skins are another matter. In the UK you will either need to order them from a good butcher or order them online.

You will need to follow the instructions on the packet for soaking as each brand is slightly different. Only order natural sausage casings, the alternative is simply nasty!

Then on to the pork, sausages need fat, there is no such thing as a good low-fat sausage. It is the combination of the fat and breadcrumbs or cereal that hold them together.

I favour a combination of blade and shoulder with the addition of more fat from the belly area.

Toad in the Hole is about as British as can be and probably the defining food memory from my childhood! Sausages in a Yorkshire pudding batter and baked to perfection, forget Sunday Lunches this is quintessentially British!

The Technique.

This recipe for homemade sausages is as much about technique as it is ingredients.

Now trying to explain this is tough, but I do have a recipe that I made for my Cumberland Sausage Recipe.

It covers all aspect but the twisting of the sausages, so this should help a lot!

As you can see, electronic meat grinders are not firing out sausages at a great rate of knots. Things are very steady which makes the process pretty simple.

One thing that you want to avoid is excessive air in your sausages.

As a result, you want to tie off your first sausage after the meat has begun to appear from the stuffing attachment.

If you have too much air in the skins it will expand when cooking and your skins will split. This will make you bangers dry and no one likes a dry sausage!

And once you have your technique nailed down you are good to go for a whole world of sausages! May I suggest my Italian sausage recipe next?

Making sausages guarantees that you only get the very best meat and flavours you want, why settle for anything less?
Yield: 2 Kg

Perfect Homemade Sausages Recipe

Prep Time: 1 hour
Total Time: 1 hour

This home made sausages recipe makes the perfect pork banger, whether it is toad in the hole or bangers and mash you need these!


  • 5 m Natural Sausage Casings
  • 750 g Pork Blade
  • 750 g Pork Shoulder
  • 400 g Pork Belly Fat
  • 125 g Bread Crumbs
  • 3 Tbsp Dried Sage
  • 1 Tbsp Salt
  • 1.5 Tbsp Ground Mace
  • 1 Tsp Sweet Paprika
  • 1.5 Tbsp Powdered Mustard
  • 1 Tbsp Black Pepper


  1. Soak your sausage skins as per the instructions and rinse off any salt.
  2. Chop the meat and fat into large pieces and pass through a medium plate on your meat grinder.
  3. Make sure that you alternate between fat and meat to begin the mixing process.
  4. Mix the herbs spices and bread crumbs into the minced meat.
  5. Fry off a small pattie of sausage meat to test the seasoning and increase if you wish.
  6. Feed the sausage casings onto the sausage filling attachment on to your mixer. It is ok to make childish jokes at this point!
  7. Set u0p the meat grinder into the sausage making configuration.
  8. Begin to fill the sausage skins and as soon as you can see the pork mixture beginning to show through into the skin then turn off the grinder.
  9. 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
  10. Then proceed with filling the sausage skins.
  11. To divide the long sausage into individual portions pinch the sausage and twist.
  12. When moving to the next sausage pinch again but be sure to twist in the opposite direction repeating always in the opposite direction to the previous sausage.


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:



Serving Size:


Amount Per Serving: Calories: 4412Total Fat: 359gSaturated Fat: 135gTrans Fat: 0gUnsaturated Fat: 199gCholesterol: 944mgSodium: 5059mgCarbohydrates: 64gFiber: 6gSugar: 8gProtein: 219g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

ricky nash

Thursday 18th of August 2022

I like your recipes, but with adding breadcrumbs to your sausage you need to add water other wise too dry, I'm from Gloustershire/Yorkshire and live in the Philippines

Brian Jones

Thursday 18th of August 2022

I disagree, I'm a Brummie and come from a long line of butchers ;) There are no right or wrong ways of doing things, only different ways, this way is mine (ok maybe a few generations before me) but it is now mine.

Pamela Woolley

Thursday 11th of February 2021

I am making sausage in a country other than Britain and the cuts are different. What is the difference between "blade" and "shoulder". The latter I can easily get, the former is unclear to me. Thanks for your help!

Brian Jones

Thursday 11th of February 2021

Depending on where you are blade is part of the shoulder, it is the upper part closer to the neck, it is called Boston Butt in the US I am lead to believe. It has a "harder" and more robust fat structure than the lower shoulder. It is from the end of the loin nearest the neck and above the shoulder. I hope that helps?

Steve Harford

Monday 30th of December 2019

Hi Brian I’ve been making our own sausage for quite a while now but have mostly used ready mixed seasonings from places like weschenfelder but I have decided it’s time to add my own seasoning and just happened to see a link to your Cumberland sausage, in your recent email. So I will be making the Cumberland and also this one on my next batch when I will also be able to try out my Christmas present which was a sausage stuffer. I do use collagen casings for mine as I find hog casings too chewy. But maybe I haven’t found the right brand yet. I look forward to trying your recipes and will report back. Cheers Steve

Brian Jones

Sunday 5th of January 2020

Great to hear from you Steve... I love making my own sausages, it is so addictive, the Cumberland sausage is a corker and one I love.

Looking forward to hearing your thoughts!



Thursday 22nd of August 2019

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.


Brian Jones

Sunday 25th of August 2019

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 :)

Have fun... Making sausages is a great giggle!


Sunday 25th of March 2018

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!

Brian Jones

Monday 26th of March 2018

Give it a go, it is great fun and definitely a way to up your sausage game :o ;)

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