Homemade classic pork sausages

    3 hours

    These classic homemade pork sausages are a staple in our family and loved for their simplicity and versatility. Much easier to make than you might think, all you need is a meat grinder with a sausage funnel attachment and a little adventurous spirit!

    78 people made this

    Makes: 24 classic pork sausages

    • 900g pork belly
    • 900g pork shoulder
    • 3 tablespoons chopped fresh thyme
    • 3 tablespoons chopped fresh sage
    • 1 tablespoon ground coriander seeds
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1 tablespoon white pepper
    • 1 1/2 tablespoons salt
    • 110g fine breadcrumbs
    • 2 cloves garlic, minced
    • 3m to 3.5m (32mm) natural hog casings

    Prep:1hr  ›  Extra time:2hr resting  ›  Ready in:3hr 

    1. If necessary, remove the rib bones and rind from the pork belly and dice roughly. Mince in a meat grinder through a 5mm mincing plate. Roughly dice the pork shoulder and also mince through the 5mm plate. Combine the pork with the herbs, coriander, spices, seasoning, breadcrumbs and garlic and leave for 2 hours to rest.
    2. Meanwhile, soak the hog casings in cold water or as instructed on the pack.
    3. Take the mincing blades out of the grinder and attach the sausage funnel. Slip the end of the wet hog casing over the attachment and pull the casing down the shaft so that it is bunched up at the base, this is so that you are able to make a good amount of sausages without having to stop and add more casing. Pop the meat back in to the grinder.
    4. Tie the starting end of the casing into a knot and on the slow setting, gently support the sausage as it is piped into the casing ensuring that it does not pack too tightly and avoiding air bubbles. By eye, measure about 10cm per sausage resulting in a yield of about 8 sausages per metre, with extra casing allowance. Squeeze the end of each sausage and twist the casing 2 to 3 times to secure, repeat then tie a knot after the final sausage. Repeat until the sausage meat is used up. Store in the fridge overnight before cooking.


    All you need to make great homemade sausages is a meat mincer with a funnel attachment. If you are new to homemade sausage making then using natural hog casings are a good way to go initially as they are robust and result in a nice thick plump sausage. Casings are usually sold in a variety of forms depending on your preference, and can be found readily online however it would be a great idea to speak to your local butcher for some first hand tips!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    My first attempt at sausage making. This recipe was easy to follow and the result delicious!  -  17 Mar 2015


    This is my first go at sausage making. Loved the taster patty though might use less salt next time. Just got to put in the skins - promises to be interesting. Just so excited to try pork n bramleys also pork n red onion. Thank you for such a fab selection x  -  07 Jan 2016


    Having been on an Artisan sausage making course, I was anxious to try the artisan sausages. Not impressed, but I had a great mincer and sausage stuffer so I thought I would try this solid looking recipe. Well, they turned out juicy and delicious. We (my wife and I) had our first taste of the mix the following morning in the form of breakfast patties from the left over mix we couldn't put in the stuffer. The following weekend we tried the real thing. Easily the best sausages ever. Meaty and juicy at the same time. The hog skins held up well (I chose the small skins to make chipolatas) and I can honestly say I can't see me buying another shop bought sausage. I did slightly tweak the recipe by using garlic powder as fresh garlic tends to oxidise and turn black, but other than that I followed it exactly.  -  20 Mar 2017

    Write a review

    Click on stars to rate