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Saxon Sausage Recipe

This Saxon sausage recipe is big on flavour and is a celebration of the British Sausage. This is a recipe from an old North Yorkshire family butcher which uses a good amount of fat making these sausages very succulent and ideal for any barbecue. These sausages can also be used as breakfast sausages for those luxury weekend breakfasts.


  • 1.5kg (23⁄4lb) lean pork
  • 500g (1lb 2oz) belly pork
  • 500g (1lb 2oz) pork back fat
  • 85g (3oz) salt
  • 11⁄2 tsp dried sage
  • 1 tsp freshly ground black pepper
  • 1 tsp ground nutmeg
  • 1⁄2 tsp ground ginger
  • 180g (6oz) Rusk
  • 250ml (9fl oz) icy cold water
  • Hog Casings pre-soaked for at least 1 hour.
    1. 1) Soak your casings in warm water for at least 1 hour or overnight if you can.
    1. 2) Chop up your lean pork, belly pork, and pork back fat into 2 inches diced pieces or small enough to get it through your mincer.
    1. 3) Mince Your meat into a large mixing bowl.
    1. 4) Start mixing into the meat sage, black pepper, nutmeg, ginger, and rusk. Mix thoroughly, slowly adding the water to help bind your mix together.
    1. 5) Pack the meat tightly into the sausage stuffer ensuring no air bubbles are formed. Stuff the sausage meat into the natural casings and tie it off.
    1. 6) Rest the sausages in the fridge overnight before cooking (or freezing) it.
Weschenfelder Top Tip - Before cooking sausages cook-off a small amount of mince in a frying pan and taste. This way you can add more seasoning to your preferred taste.

Fresh homemade raw sausages n plate on black textured background. Top view.Selective focus. Place for text.