Homemade sausages & more.

sausage.jpgAfter a long while of trying to make my own sausages and finding them very nice and flavoursome ,I thought that some that I had made could be quite dry. Last week I finally made some that were just perfect . I was so excited you should have heard me! I think before I had the ratio between meat and fat wrong.How ever healthy you want to be sausages need fat!! I added more belly pork and fat to the pork shoulder,they were so nice it has inspired me  to make more. We as a family already have as many homegrown vegetables,homemade bread and fresh meals as we possible can and I am now trying to advance to what goes into my sausages. It is no good making sure that my vegetables are organic and free of this and that if I don’t know what junk is in the shop brought sausages.

I have been experimenting with various meats and flavours and am thrilled to bits with the results.Another way of using up meats is to make pates and potted meats… My next step is to try curing bacon from belly pork and buying an electric sausage machine,cranking a mincer by hand is hard work….Watch this space.

Pork and herb sausages



1lb pork shoulder

1lb belly pork

4oz fresh bread crumbs

loads of black pepper

tsp salt

tsp chopped herbs of your choice


  • I chopped the meats first and then put them in a food processor

  • Mix all the ingredients together

  • Put casings on the end of your mincer tying a knot in the end first

  • put meat through mincer into casings

  • Make sure the meat is evenly distributed

  • Tie a knot at the end of the length and twist into sausages.

  • Leave at least 2 hours in the fridge for the flavours to absorb.

  • Grill ,fry or bake.

  • ……….If you don’t have any sausage casings make into sausage shapes or rounds and cook as above.

You can buy your sausage casings etc., from the site below.


Today I am making some more sausages using the same proportions as the above but using this time beef instead of pork but still using the belly pork for the fat.I am using a small amount of curry flavour instead of herbs..Watch this space!!

Post script…. The curry flavoured sausages were a great success.I also made some with dijon mustard added…Not so good they were a bit dry,but the flavour was nice.I think in future I will stick to using pork instead of beef and will try these flavours again.

Sausage casserole


A great standby dish.I used to make this recipe years ago when we did not have a lot of money for food and four children to feed.. it went a long way served with rice or jacket potatoes.

Serves 4  (or hungry 2)

8 sausages (any flavour)

2 tins of tomatoes with juice(chopped if to large)

1 large onion chopped or sliced

mixed chopped vegetables (any you may have)

small pasta pieces or tins of cannoloni beans

tomato puree

salt and black pepper

paprika,chilli or any spices you like.


  • Cut the sausages into 3 pieces each

  • fry the onions and sausages in a pan until they are both brown.

  • add the tinned tomatoes and tomato puree

  • mix well

  • add chopped vegetables

  • add any spices

  • simmer for about  20 minutes or until the sausages and vegetables are cooked are cooked

  • add beans and cooked pasta if used

  • Serve with rice or jacket potato.

Home – made Bacon


I have this recipe for curing your own bacon ,but have not yet tried it out. It has been cut from a magazine and pinned to my memo board for just ages.This is the next thing I am going to try .

  • Take a piece of boned belly pork with the skin on , rub with 5% of its weight in curing salt and a bit of caster sugar.

  • Leave to rest in a tub somewhere coldish for 5 days,turning the pork every day in what will eventually become wet brine.

  • Take the meat out of the brine,wash and dry down.

  • Hang somewhere cold for as long as it takes for the bacon to go hard (this can be 3 weeks or more – the longer the better )

  • Hey presto,superb streaky bacon.

Potted meat


Potted meats were a useful standby in Victorian times making the best of left overs.The following is made with raw meat but any left over cooked beef can be used.

1kg/2lb beef (rump or shoulder) all fat ansd sinew removed ,cut into small pieces

250ml/8fl good beef stock

3 – 4 anchovy fillets chopped

150g/5oz butter

2 – 3 sprigs thyme

2 bay leaves

2 blades mace

1tsp salt

half tsp grated lemon rind

100g/3 and a half oz clarified butter


To clarify the butter for sealing potted goods and pates….Melt in a saucepan over a very low heat,then let it foam for a few seconds.Skim the froth from the surface and leave the butter to cool slightly.Pour the cooled butter through a muslin lined sieve,leaving the milky residue in the bottom of the pan. 


  • Put all the ingredients,except the lemon rind and clarified butter in a casserole.Bring to the boil ,cover tightly and simmer on the lowest heat.Alternatively bake in an oven preheated to 160c/gas3 for 2 hours or until tender .Remove the herbs and mace and drain the meat. Pour the cooked liquid into a pan and boil until reduced to 250ml/8fl

  • Process the meat and reduce liquid to a paste in a food processor.Mix in the lemon rind and season .Pack into ramekins or dish and refridgerate for 2 – 3 hours.

  • Seal the top with the melted clarified butter.Cover and the meat will be ready in 2 days.

  • Shelf life 5 weeks in a fridge.

Smooth liver pate.

This is a simple pate  and any type of liver can be used,ox liver is a bit to strong though.Traditionally mashed hard boiled eggs are added to the mixture to lighten the richness.

250g/8oz clarified butter (made as above)

250g/8oz onions or shallots chopped

500g/1lb chicken,duck or calves liver trimmed and washed

1tsp salt

half tsp black pepper

2tbs brandy (optional)

half tsp grated orange or lemon (optional)

1 clove garlic (optional)


  • Heat 150g/5oz of the fat in a heavy frying pan ,add the onions or shallots and fry gently for 15 – 20 minutes until browned

  • add the liver and fry for 2 minutes on each side ,or until cooked but still pink inside.Cool briefly.

  • Transfer the mixture to a food processor and process until smooth.

  • Add the remaining ingredients and mix well.

  • Press the mixture into the dish or individual ramekins.Leave to cool completely,then cover and refrigerate for a few hours.

  • Make the clarified butter and pour over the pate to seal.

  • Keep in the fridge for at least 12 hours before serving.

  • Shelf life 2 weeks refridgerated.


2 thoughts on “Homemade sausages & more.

  1. I have never tried making curried sausages …but what a good idea!
    I would think that all you would need to do is to add either cirry paste or powder when you are putting your meat through the mincer and then leave the flavours to marinate for a while..Good luck .(by the way i might try that)

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