Unlike a traditional English banger that has rusk in to make it more juicy and smooth, this one is more similar to the continental style. Course mince and no rusk to give you a really meaty sausage, well suited to slow cooking.
Serves 8 (makes 25-30 sausages)
2kg lean pork mince (shoulder, coarsely minced)
1tsp ground nutmeg
500g fatty pork mince (belly, coarsely minced)
1 tsp thyme leaves
5 cloves of garlic, grated
40g fine sea salt
1 tsp cracked black pepper
1 tbsp fennel seeds
Mix the pork mince with the seasonings.
When well incorporated, add the water and mix thoroughly (It will be a looser, coarser mix than other sausages, but this is the nature of it).
Fill into the hog casing as follows: Ideally, make sausages the day before you want them so they can firm up in the fridge. You need casings, either hog or sheep, according to the recipe, which you can order online or ask your butcher for them. You also need a sausage stuffer to help you fill the casings, otherwise this is no fun at all and you might as well makes patties or meat balls instead. Sausage stuffers are inexpensive and well worth it, and once you've got one you can make sausages to freeze so you've always got a supply. Once you've got the salty bundle of casings, grab a piece and yank it out, loosening about two meters worth, cut it, put it in cold water to soak, and put the rest back in the fridge, or freeze it. You are soaking the casings to wash the packing salt off and loosen them up, it takes about 5-10 minutes. When you are ready to stuff the sausages, slip the casings on to the stuffing machine, leaving a tail of about 15cm at the end of the tube. Put the meat in the top of the sausage stuffer, and crank the handle to press the meat out. As soon as the meat appears at the end of the tube, tie off the tail, this is to avoid having air pockets in the sausage. If you tie too soon, you might end up with a sausage dog ballon. Then, using one hand to regulate how fast the casing slips off the tube, continue to fill the entire length. Don't overfill, have it well packed but not tight. Let the sausage come out in one long coil. You will make links later. You should have about 15cm of tail left at the other end of the casing when you've finished. With two hands, starting at the knotted end, pinch off and twist to make sausages of about 5inches long. Finally, knot the casing at the other end. Don't cut them yet, but leave the coil in the fridge to firm up, ideally for a day.
Save 10% off your first online order when you sign up to our newsletter
Delivery & Returns
We use Priority Express as our main courier service. For smaller and our through the letterbox range, we use Royal Mail. Our aim is for you to receive your items as safely and securely as possible and we use Priority Express to help us with this.
The couriers deliver anytime between 8.00am and 6.00pm on your chosen delivery date although are generally delivered before 4.00pm. If you supply an email address, you will be able to live track your package via Priority Express' updates. Wednesdays and Fridays as our designated delivery days.
Orders can only be taken up to noon on Monday for Wednesday delivery and noon on Wednesday for Friday delivery, just in time for the weekend.
Delivery is an overnight service, however anything outside of Mainland Scotland will take an additional 1-2 days and may incur an additional charge - for more details please contact us before placing your order. We class Monday - Friday as working days. Saturdays and Sundays are not included in this calculation.
Please note that we do not supply outside of Mainland UK.
We will accept any cancelled orders (excluding courses/vouchers) or changes to delivery date if notified by 10.00am the day before delivery is due. Please contact our Sales Team on 01454 321629 or by email firstname.lastname@example.org to discuss anything with your order.
We want you to feel totally happy with your goods, so if you have any concerns or queries please get in touch with us. We are happy to replace items broken during transit or if the item does not meet your expectation. We must be notified within 14 days of arrival.