Pork Sausages

I have specifically developed this recipe to enable you to make pure pork sausages at home. It relies on lean meat, fat and salt to create a perfectly bound sausage, whereas commercial sausages contain all manner of preservatives and binding agents.

At Bistro Moncur we use hard pork back fat to help keep the sausages moist during the grilling, but with the modern trend towards leaner pigs this has become increasingly difficult to obtain. Instead this recipe uses pork belly to the sa