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{{#seo:
|title=Pork sausage meat, a British recipe
|titlemode=replace
|keywords=#sausagemeat #sausages #burgers #meatmincer #pork #porkshoulder #dried #sageleaves #burger #nutmeg #breadcrumbs
|hashtagrev=032020
|description=This recipe would be ideal for making your own sausages or burgers or for use in a stuffing recipe or force-meat recipe
}}

This [[Sausagemeat|sausagemeat]] recipe would be ideal for making your own [[Sausages|sausages]] or [[Burger|burgers]] or for use in a [[Stuffing|stuffing]] recipe or force-[[Meat|meat]] recipe.

It's fairly simple, and easy to adjust the quantities to suit your recipe.

Although a [[meat mincer]] is the best tool for [[mincing]] the [[pork]], I find that a [[food processor]] with a sharp metal blade used in pulse-mode does the job equally well. Just go easy or you can quickly turn the meat into paste!

{{recipesummary
|TotalCalories = 2673
|PortionCalories = 334
|DatePublished=25th September 2012
|Author=Chef
|ImageComment = Mincing the meat
|Servings = Serves 8 - Makes 750 g of [[Pork|pork]] [[Sausagemeat|sausagemeat]]
|Difficulty = 1
|TotalTime = 15 minutes
|PrepTime = 15 minutes
|CookTime = None
|Image = [[Image:Mincing the meat.jpg|middle|none|alt=Electus]]
}}
</table>
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====Best recipe review====

''Easy sausages''

4.6/5 

This method makes great sausage meat really quickly, just don't overdo it if you're using a food processor with a blade.

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>
{{RecipeIngredients
| 500g free-range or organic [[Pork shoulder|pork shoulder]]
| 250g free-range or organic [[Pork belly|pork belly]]
| 25g fine [[Dried|dried]] [[Breadcrumbs|breadcrumbs]] (optional)
| ½ teaspoon [[Salt|salt]]
| 16 [[Sage leaves|sage leaves]], finely chopped
| [[Black pepper]]
| ¼ teaspoons of freshly [[Grated|grated]] [[Nutmeg|nutmeg]]
}}
===Method===

{{RecipeMethod
| Using a [[meat mincer]] or a food processor with a metal blade mince the pork shoulder and pork belly to your desired consistency.
| Add all of the ingredients to a large bowl.
| Using clean hands mix the ingredients really well.
| Use to make [[Sausages|sausages]], [[Burgers|burgers]] or [[Freeze|freeze]] for later use.
}}
===Chef's notes===
If you are going to make [[Burgers|burgers]], add a beaten [[Egg|egg]] at the mixing stage to bind the [[Sausagemeat|sausagemeat]] together.
{{Template:ThinkPig}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Meat recipes]]
[[Category:Pork recipes]]

[[Category:Uncooked]]

<code 'hashtagrev:12032020'>[[Special:Search/sausagemeat|#sausagemeat]] [[Special:Search/sausages|#sausages]] [[Special:Search/burgers|#burgers]] [[Special:Search/meatmincer|#meatmincer]] [[Special:Search/pork|#pork]] [[Special:Search/porkshoulder|#porkshoulder]] [[Special:Search/dried|#dried]] [[Special:Search/sageleaves|#sageleaves]] [[Special:Search/burger|#burger]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/breadcrumbs|#breadcrumbs]]
</code>

Pork sausage meat recipe - Revision history

Chef: Larger images for small media devices