Recipe: Pork Sausages Feb 2013 - Hugh

Rating: 4.9 stars based on 805 reviews


  • Sausage casing, 2-3 metres
  • 500g, minced free-range or organic pork shoulder
  • 250g, minced free-range or organic pork belly
  • 60g rusk
  • 120g water
  • 1 heaped tsp salt
  • 16 sage leaves
  • Black pepper
  • White pepper if you have some
  • ¼ tsp nutmeg or mace
  • A little oil for frying
  • You'll also need
  • A wide-necked funnel (hardware shops sell cheap ones)
  • Something to push the meat down the neck of the funnel (the handle of a rolling pin, works)
  • Clean string and scissors


  • Normal method.
  • Addv water to meat
  • Do not add water to rusk
  • Only do 2/3rds thrugh the fine grind, leave the rest as 2nd grind and mix.


Hugh Fearnley Whittingstall


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