Home-Made Pork Sausages

Name: Home-Made Pork Sausages
Yield: Makes About 16 Sauages
Cuisine: United Kingdom
Ingredients: 900 g (2 lb) boned and rinded shoulder of pork; ¼ teaspoon chopped fresh thyme; 25 g (1 oz) unsalted butter; 1 garlic clove, crushed; ¼ teaspoon chopped fresh sage; 4 pigs’ cheeks, trimmed; 2 onions, very finely chopped; 225 g (8 oz) rinded pork back fat; 1 egg, beaten; 2 slices white bread, crusts removed and crumbed; About 4 metres (4½ yards) sausage skins, soaked in cold water; Worcestershire sauce; Salt and freshly ground black pepper; A pinch of ground mace; 50 g (2 oz) lard

Preparation info

Makes About
16
Sauages

Difficulty
Easy

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