Home-Made Pork Sausages


Preparation info

  • Makes About


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

There are so many varieties of sausage available in the shops, good ones, too, that you’re probably wondering why I’m making my own. Well, they’ve become a Great British Classic, and I like making classic dishes. They give me a great sense of achievement and taste really good too!

If you do decide to make the sausages, speak to your butcher a day or two before and order the pigs’ cheeks and sausage skins. The cheeks are totally fat free and have great flavour; you need just the cent