Lemon and herb sausages

    2 hours

    Delicious pork sausages infused with the flavours of fresh herbs and zesty lemon. These sausages are delightful with just about anything and a delicious change of pace.


    London, England, UK
    15 people made this

    Makes: 2 to 3 dozen sausages

    • 1kg pork shoulder, cut into 2cm cubes
    • 200g pork back fat, cut into 2cm cubes
    • 1 1/2 tablespoons coriander seeds
    • 1 tablespoon black peppercorns
    • 2 bay leaves
    • 15g fresh marjoram, stemmed and chopped
    • 15g fresh sage, stemmed and chopped
    • 15g fresh oregano, stemmed and chopped
    • 15g fresh chives, chopped
    • 2 lemons, zested
    • 1 tablespoon salt
    • 60ml white wine
    • 2 teaspoons red chilli flakes (optional)
    • 1 sheep casing

    Prep:1hr  ›  Extra time:1hr chilling  ›  Ready in:2hr 

    1. Place the pork and the fat in the freezer for 30 minutes. Also place the meat mincer in the freezer, as this will make mincing easier.
    2. Meanwhile, place the coriander, peppercorns and bay leaves in a frying pan over high heat. Toast till fragrant and beginning to smoke. Remove from heat and grind to a powder using a mortar and pestle or spice grinder.
    3. Pass the partially frozen meat and fat through the cold meat mincer fitted with a medium plate. Combine the mince with the toasted spice mixture, chopped fresh herbs, lemon zest, salt and wine. If desired, add chilli flakes. Mix well for 2 to 3 minutes, using your hands, till the mixture starts to congeal. Cover with cling film and chill for 1 hour, or up to overnight.
    4. Soak the casing in cold water for about 30 minutes. Place the wide end of a small sausage stuffing funnel up against the sink tap and run cold water through the inside of the casing.
    5. Using a small sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing the meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
    6. Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions.
    7. Using a metal skewer, poke 2 to 3 small holes in each sausage to allow air to escape during cooking.
    8. Cook as desired or chill in the fridge up to 3 days, or freeze for up to 3 months.


    You can change the variety of fresh herbs used to suit your tastes.


    Lemon and herb sausages
    Lemon and herb sausages

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