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) Soak your casings in warm water for at least 1 hour or overnight if you can.
- 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.
- 3) Mince Your meat into a large mixing bowl.
- 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.
- 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.
- 6) Rest the sausages in the fridge overnight before cooking (or freezing) it.