Perfect Homemade Sausages Recipe

This homemade sausages recipe makes the perfect pork banger, whether it is for toad in the hole, as a fry up or bangers and mash, you need these!

Course Ingredient

Cuisine British

Keyword Homemade Sausage, how to make sausage, make your own sausage

Prep Time 1

Total Time 1

Servings Kg

Calories 681kcal

Soak the sausage skins as per the instructions on the packet and rinse off any salt.
Chop the meat and fat into large pieces and pass them through a medium plate on your meat grinder. Ensure that you alternate between fat and meat to begin the mixing process.
Mix the herbs, spices and dried breadcrumbs into the minced meat.
Fry off a small piece of sausage meat to test the seasoning and tweak it to your liking.
Feed the sausage casings onto the sausage-filling attachment for your grinder. It is OK (obligatory) to make childish jokes at this point!
Set up the meat grinder to the sausage-making configuration. 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.
Tie a knot into the end of the skin, trying to eliminate as much air as you can. Then proceed with filling the sausage skins.
To divide the long sausage into individual portions, pinch the sausage and twist. 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.

You can then weave these sausages to form links. I usually link in threes rather than fours, because a serving size for me is three sausages.

A 10-12cm (4-5") sausage will likely weigh between 75-100g and this recipe will make 20 and 26 sausages.

The calorific value listed refers to a serving size of 3 sausages per person.