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Sausage Making Recipe Ideas

  • Raising The Burger To Gourmet Heights

    Think burgers are cheap food? Think again!

    A comedian recently proclaimed on the television that you don’t find young American couples ‘going for an English’, to which someone retorted, ‘...yes, but all you eat are burgers’.

    True enough, well not actually that true really, but if your idea of a burger is that shaken out of a frozen cardboard box, or prized apart from a tower of iced up perfect circles of what could be meat but more rather looks like frozen compost, you really ought to think again about burgers.

    The thing about burgers is they are a depository for so many different flavours, and with care you can create some seriously gourmet food. The reason why we so often like to fast food restaurant burgers is hardly for the meat portion itself, but the pickles, sauces and condiments added to them, and the additions are important, we want to expand your horizons to create something amazing with meat.

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  • Italian Farmhouse Fennel Sausage

    This Italian fennel sausage with chilli recipe comes from an inspirational trip to Sicily where we were spoilt with good food but this sausage stood out above everything else. So we asked for the recipe and the chef was only too kind in giving us this for you to try at home.

    Fennel and chilli have long been an Italian food combo that is used in Pasta, Ragus and even Pizzas. The initial hit of chilli works in tangent with the fennel which beautifully freshens up every bite.

    What makes this great homemade Italian fennel sausage recipe is that the list of ingredients is really simple.

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  • Crispy Scotch Eggs

    Whenever we describe a scotch egg to our family and friends around the world, they look at back at us with their tongue out, drooling with sliver down one side of their mouth. Not too dissimilar to a dog with a bone. They ask "Why have I never had one of these?" And it's a pretty good question because they are so delicious when served right.

    Scotch eggs are British delicacy that has lived on and thrived with many of these little balls of goodness been sold in butchers shops, farm shops and even supermarkets throughout the UK.

    However, when you go to buy these scotch eggs, it seems to be a bit of lottery whether or not you get that yolky centre that can simply make or break a scotch egg! So making your own from scratch makes perfect sense.

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  • Treacle and Chocolate Stout Bacon

    Through popular demand for this treacle and chocolate stout cured bacon on our Facebook page, we have decided to publish this recipe.

    A special thanks to customer Paul for this recipe who has kindly offered it to our followers.

    This one sure is for the sweet bacon lovers. Though Paul made his own chocolate stout, we've done some research and you can get your own here from Beer Hawk.

    treacle chocolate bacon


  • Chistorra

    Through popular demand for this tapas recipe, our Spanish friend Miguel who lives in Spain has kindly handed over this legendary recipe that his mother used.

    Chistorra is from Spain's Basque region. A fresh type of fast-cure sausage from Aragon and Navarre, Spain. Seasoned with smoked paprika De la Vera and fresh garlic, this super thin chorizo has a juicy, meaty flavor and a crisp bite. It can be considered a special type of chorizo. Made of minced pork, or a mixture of minced pork and beef, this meaty chorizo is encased in thin lamb casings.

    The ingredients are the same as those of the chorizo although its fat content is much higher. Chistorra differs from chorizo in addition to its reduced size (thin lamb casings are used to make it). Further, the chistorra is a product that should be consumed fresh and the time of maceration and curing does not usually exceed 5 days. Then it is kept cold and consumed as soon as possible.

    Typical spanish tapas: Delicious pork sausage called chistorra.
  • Haggis Recipe

    What used to be seen as food for the peasants is now seen as a Scottish delicacy and now one of the world’s most infamously bizarre foods thanks to the celebration of Burns Night. It is traditionally served at Burn’s Night Suppers on January 25th because Robert Burns, the bard of Scotland and a fan of the dish, wrote the poem ‘Address to a Haggis‘ calling it ‘great chieftan o’ the pudding-race!

    This should not however just be a one-off delicacy you eat once a year, it can be a great replacement for a Sunday dinner and why not when it tastes so good!

    To source pluck, just ask your local quality butcher who will be able to get hold of the lungs, heart and liver for you.

    Traditional cooked Scottish haggis with chopped fresh herbs on a wooden hopping board cut through to show the texture of the meat
  • Rabbit and Herb Sausages

    Rabbit sausages are slowly working their way back into most countertops of butchers here in Yorkshire, especially out in the sticks. So here's a classic recipe which Scott Rea has kindly given us.

    This one serves a large batch which will freeze well and can be used as and when.

  • Gourmet Orange & Cranberry Sausages

    There are no two flavours that sum up Christmas like orange and cranberry, so it's no surprise that when you put them together that they make an outstanding unique and flavoursome sausage!

    This is a real festive luxurious sausage that is perfect after a cold winters walk.

  • River Cottage HQ's West Country Cider Sausages

    Our good friend Steve Lamb at River Cottage HQ has passed us on this awesome recipe using the West Country Cider & Apple Mix and they are delicious! The recipe uses Kingston Black Aperitif which is a blend of Cider, Brandy and Apple juice from one of the finest and rarest vintage cider apples.

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  • Gourmet Pork & Chestnut

    This is a proper British Winter Warmer best served with creamy mash potato and a dollop of apple or cranberry sauce with lashings of gravy. This nutty sweet sausage is rich in flavour and comes with a peppery kick. This recipe will be enough to make a 20lb batch of sausages, more than enough to the feed the family!

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