The frankfurters you buy are generally very poor in quality and some canned franks are mostly fat, water and salt. To obtain the correct texture you will need to put the meat through the finest blade of the mincer three times.

Since all sausages benefit from two to three days maturation in the fridge, hygiene is particularly important. After careful washing, soak all the equipment you will be using in Milton’s sterilizing fluid.


  • 225 g/ 8 oz onion, diced
  • 2 garlic cloves, chopped
  • 2 tsp ground coriander
  • 1 tsp dried marjoram freshly grated nutmeg
  • 2 tsp Colman’s mustard powder
  • 2 tsp paprika
  • 1 tsp caster sugar
  • 2 tsp salt
  • 1 tsp ground black pepper
  • white of 1 egg
  • 150 ml/ ¼ pt milk
  • 450 g/ 1 lb lean pork fillet
  • 350 g/ 12 oz lean beef
  • 225 g/ 8 oz pork back fat


Put the onion, garlic, coriander, marjoram, nutmeg, mustard powder, paprika, caster sugar, salt and pepper in a food processor and blitz to a purée. While continuing to run the machine at full speed, add the egg white and milk through the feeder tube.

Now cut the pork fillet, beef and back fat into large dice and mince, using the finest blade and putting them through separately. Mix together and mince a second time. Put in a large bowl with the purée from the processor and mix thoroughly with a fork, then with your hands. It is a very sticky mixture, so wet your hands with cold water first. Cover with cling-film and refrigerate for 1 hour.

Remove from the fridge and put through the mincer a third time. Gather the casing on the feeder tube and stuff, twisting into individual, 15-cm / 6-inch sausages.

Leaving them joined together, poach in simmering water for 15 minutes. Remove and immediately immerse in a bowl of iced water. When cold, remove and pat dry. Then serve or refrigerate for up to a week. They also freeze well.