Home-made Pork Sausages

Preparation info

  • Difficulty

    Easy

  • Makes

    8 to 10

    sausages

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 1 lb (500 g) lean pork, such as shoulder
  • 8 oz (250 g) pork fat
  • Salt and pepper
  • Pinch each nutmeg, ground cloves, mace, thyme
  • 1-2 oz (25-50 g) fresh breadcrumbs
  • 2 egg yolks
  • Sausage skins

Method

Mince the lean pork and pork fat finely. Season generously with salt, pepper, nutmeg, cloves, mace and thyme. Add the breadcrumbs and egg yolks and mix well.

Refrigerate the mixture to make it easier to handle, then stuff into the skins and twist to secure the ends. If sausage skins are not available, coat with egg and dry breadcrumbs. Serve grilled or fried.