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ball of sausage meat

Homemade Sausage Meat

Cowbridge Kitchen

Making Sausage meat is easier than you might think, and you know what is going into it as well as being able to flavour it up as you like.

I use this sausage meat in lots of sausage recipes, scotch eggs, sausage rolls and even Pork Pies.

I have added a large amount of Black Pepper to this recipe to give the Sausage Meat a spicy Cumberland sausage taste. You can reduce the amount to your own taste if you don't like your Sausages too spicy.


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This recipe takes about 25 minutes to make
25 mins Prep time
No Cooking time
Cooking timer Time
Nutritional Facts
This is based on 60g
of sausage meat

Calories: 152
Protein: 8g
Fat: 13g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Nutritional information Nutrition
This recipe will serve 4 people Table for Two Servings
Easy : This recipe is easy to make
Anybody can have a go at this recipe, even a novice cook
Chefs hat Difficulty
▼ Other recipes in this category
  • Pork & Leek Sausage
  • Scotch Eggs
  • Hungarian Sausages
  • Related Video
    Video may vary from this recipe

    Sausage Meat Recipe

    Sausages are loved the world over and almost every cuisine has it's own sausage recipe. From Hungarian Sausages to a Welsh Pork and Leek sausage one thing is for sure, you are going to need some sausage meat.

    In this recipe we are making some generic Sausage Meat that can be used to make most sausages from a Scotish Square Sausage to a Cumberland or a Pork and Leek Sausage.


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    ingredients

    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)

    Cooking Instructions

    1. Make sure that the Pork is very cold before you start.
    2. Remove the fat from the meat and then cut the pork into cubes.
    3. Fill the Mincer with the pork cubes and mince the meat (Follow the meat mincer instructions.)
    4. When all of the meat is minced it is time to mince all of the fat you cut off earlier.
    5. With wastage you should be left with about 400 - 450 g of minced Pork & Fat.
    6. Put the Mince in a large mixing bowl and add the Sage , Pepper , Breadcrumbs , Salt and Nutmeg.
    7. Mix together with your hands so that all of the ingredients are fully incorporated.
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    Tips -
    Other ideas:
    '' Homemade sausage meat is great for making standard sausages or evcen Scotish Flat Sausage...''
    ''And you can freeze this if you need to...''