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2026-01-30T11:55:07Z

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{{#seo:
|title=Basic sausages, British recipe
|titlemode=replace
|keywords=#herbs #pork #basicsausages #fat #sausages #sausage #ground #garlic #breakfastsausage #dried #bake
|hashtagrev=032020
|description=This is our first attempt at making sausages. It is not necessarily cheaper to make your own, but at least you know what has gone into them!
}}

This is our first attempt at making [[Sausages|sausages]]. It is not necessarily cheaper to make your own, but at least you know what has gone into them! This recipe is for a British style [[Breakfast sausage|breakfast sausage]], minus the chemicals and with much more [[Meat|meat]].
{{recipesummary
|TotalCalories = 5293
|PortionCalories = 330
|DatePublished=20th October 2012
|Author = JuliaBalbilla
|Servings = Serves 16 - Makes about 1.5kg of sausages
|Difficulty = 3
|TotalTime = 30 minutes
|PrepTime = 30 minutes
|CookTime = None
|Image = [[Image:Basic sausages recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Proper sausages''

4.8/5 

And this great recipe is authored by a vegetarian!

 [[User:TheJudge|The Judge]] 
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[[Image:Cumberland style.jpg|thumb|300px|right|Cumberland style]]
{{RecipeIngredients
| 1kg [[Shoulder of pork|shoulder of pork]], [[Minced|minced]]
| 200g [[Pork fat|pork fat]], [[Minced|minced]]
| 5g [[Black pepper|black pepper]], [[Ground|ground]]
| 5g [[Sea Salt|sea salt]], [[Ground|ground]]
| 1-2 tablespoons [[Dried|dried]] [[Herbs|herbs]]
| 100g rusk
| 150ml water
| 2 metres [[Sheep|sheep]] casings
}}
===Method===

{{RecipeMethod
| Mix the [[Pork|pork]] and [[Fat|fat]] together - if [[Mincing|mincing]] your own, add bits of fat to the pork as you [[Mince|mince]].
| In a large bowl, mix the [[Pepper|pepper]], [[Salt|salt]], [[Herbs|herbs]], rusk and water.
| Add the [[Pork|pork]] and [[Fat|fat]] and mix thoroughly using your hands.
| Stuff into the casings, using a [[Sausage|sausage]] stuffer, linking, if desired, as you go.
| Keep in a container in the [[Fridge|fridge]] for 24 hours before consumption, or [[Freeze|freeze]] immediately.
| If you are making a Cumberland style [[Sausage|sausage]], form into a coil as illustrated and [[Bake|bake]] in the [[Oven|oven]] at 180° C (350° F - gas 4), rather than [[Fry|fry]].
}}
===Variations===
Add any [[Herbs|herbs]] and/or [[Spices|spices]] to taste. Try with finely chopped [[Spring onion|spring onion]] or [[Garlic|garlic]].
===Chef's notes===
Good hygene is essential! Sterlise all of your [[Equipment|equipment]] and your work surface. Plastic equipment can be sterlised in Milton, but metal items should be [[Boiled|boiled]] for at least 20 minutes. We also wore shower caps on our heads and latex gloves.

You can link your [[Sausages|sausages]] after you have stuffed the casings, but I would recommend that to start with, you link as you go in case (like us) you overstuff and then cause the casing to burst whilst linking.

Follow the [[RSPCA Think Pig Checklist]] to make sure that your [[Pork|pork]] has come from pigs that have been reared to higher welfare standards.
* http://bit.ly/rspcathinkpig
{{RecipeLine}}
[[Category:Recipes|Sausages basic]]
[[Category:British recipes|Sausages basic]]
[[Category:Breakfast recipes|Sausages basic]]
[[Category:Meat recipes|Sausages basic]]
[[Category:Pork recipes|Sausages basic]]
[[Category:Uncooked]]

<code 'hashtagrev:12032020'>[[Special:Search/herbs|#herbs]] [[Special:Search/pork|#pork]] [[Special:Search/basicsausages|#basicsausages]] [[Special:Search/fat|#fat]] [[Special:Search/sausages|#sausages]] [[Special:Search/sausage|#sausage]] [[Special:Search/ground|#ground]] [[Special:Search/garlic|#garlic]] [[Special:Search/breakfastsausage|#breakfastsausage]] [[Special:Search/dried|#dried]] [[Special:Search/bake|#bake]]
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Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"