Pork and Leek Sausages Recipe

Name: Pork and Leek Sausage Recipe
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 4
Cuisine: British
Ingredients: 500 g Pork Sausage Meat; 50 g finely sliced Leek; 1 ft Collagen Sausage Skin's; 500 g Pork Shoulder; 2 teaspoons of Sage; 1 Teaspoon Black Pepper; 25 g Breadcrumbs; 1/2 teaspoon (3.5 g) of Salt; Pinch of Nutmeg (2 - 3 g)

Jon Andrew

About This Recipe

Sausages are the corner stone of any good Breakfast and there are many types of Sausage to choose from. If you go to Scotland you will get a skinless square sausage, or a spiral sausage from Cumberland.

This recipe is for a classic Pork and Leek Sausage, you are better off making your own sausage meat and spicing it up a bit, you know exactly what is going into your sausages that way.

This sausage could probably be considered a Welsh Sausage because of the Leek and this sausage meat is a great idea for making Sausage Rolls. ...

History of the Pork & Leek Sausage
Originating in various parts of Europe, particularly in the United Kingdom and France, this sausage has roots that can be traced back to ancient times when the combination of pork and leeks was favoured for its flavour and availability.

The use of leeks, a staple in many European cuisines, not only enhances the taste of the sausage but also reflects the agricultural practices of the regions where it was developed.

As communities evolved, so did their recipes, with local variations emerging that incorporated different spices and herbs, showcasing the unique palates of each area.

The pork and leek sausage became a popular dish among the working class, often served at feasts and gatherings, symbolizing both sustenance and celebration.

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Serves: Four

Easy

Cook in: No cooking

Prep: 1hr 20

Equipment:
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What is a Pork & Leek Sausage

A pork and leek sausage is a type of sausage that combines ground pork with finely chopped leeks, creating a flavorful and aromatic blend.

This sausage is often seasoned with various herbs and spices, enhancing its taste and making it a popular choice for grilling or cooking in various dishes.

The combination of the rich, savory flavor of pork and the mild, sweet notes of leeks results in a unique culinary experience that can be enjoyed in a variety of cuisines.

How to make Pork & Leek Sausages

Cuisine:British, Welsh

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Ingredients Nutrition Cost

500 g Pork Sausage Meat
50 g finely sliced Leek
1 ft Collagen Sausage Skin's

Sausage Meat
500 g Pork Shoulder
2 teaspoons of Sage
1 Teaspoon Black Pepper
25 g Breadcrumbs
1/2 teaspoon (3.5 g) of Salt
Pinch of Nutmeg (2 - 3 g)

Egg freeNut free

Nutrition:
This is based on a 2 sausages
Cooked

Calories: 150
Protein: 8.5gHigh
Fat: 13gHigh
Carbohydrates: 0.7g
Fiber: 0g
Sugar: 0.5g

High proteinHigh fatLow sugar

Cost to make:
£3.09 / $3.91 (Est.)

*Prices may vary.

Cooking Instructions

Put your 450 g of Seasoned Sausage meat into a large bowl.
Add the 50 g of finely sliced up Leaks to the meat and combine together with your hands.
Set the mixture aside , while you set up your sausage machine.
Following the manufacturers instructions , set the sausage machine up ready to fill the sausage skins.
Roll as much of the collagen skin onto the filler nozzle as you can.
* You can buy a sausage filling machine from our eBay shop *

Do not tie the end of the skin to allow for expansion.
Fill the top of the machine with the meat mixture , and with the tool provided start to push the meat down into the hopper.
Slowly start turning the handle filling the collagen skin with sausage meat.
Remember not to overfill the skins , if anything under fill them. Leaving the skin slightly loose.
When the length of collagen is full , remove it from the machine end.

Each sausage should be about the length of your middle finger or 3 - 4 " long.
Pinch the skin at 3 -4 inch lengths and twist the skin.
do this for as many 3 -4 " sausages as you can get out of the skin.
Cut each sausage with a knife , and make sure they are not over filled.
Spread the meat in the skin with the palm of your hands so that the skin is fully loaded.
Refrigerate the sausages for a few hours before cooking under the grill or in a hot griddle pan.

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Chefs Tips

You can freeze these sausages and cook them from frozen another day.

Variations

None

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