Pork sausage meat recipe
This sausagemeat recipe would be ideal for making your own sausages or burgers or for use in a stuffing recipe or force-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!
| Pork sausage meat recipe | |
|---|---|
 |
| Mincing the meat | |
| Servings: | Serves 8 - Makes 750 g of pork sausagemeat |
| Calories per serving: | 334 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 25th September 2012 |
|
Best recipe reviewEasy 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. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500g free-range or organic pork shoulder
- 250g free-range or organic pork belly
- 25g fine dried breadcrumbs (optional)
- ½ teaspoon salt
- 16 sage leaves, finely chopped
- Black pepper
- ¼ teaspoons of freshly grated nutmeg
Method
- 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, burgers or freeze for later use.
Chef's notes
If you are going to make burgers, add a beaten egg at the mixing stage to bind the sausagemeat together.
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