Homemade Sausage Meat
Cowbridge Kitchen
About This Recipe
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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The history of sausage dates back thousands of years, with its origins believed to be rooted in ancient civilizations that sought to preserve meat for extended periods.
The earliest evidence of sausage-making can be traced to Mesopotamia around 3000 BC, where the practice likely emerged as a means to utilize leftover meat and offal, combining them with various spices and herbs for flavor. As societies evolved, so did the techniques and recipes for sausage, with the Greeks and Romans further refining the process.
They introduced the concept of stuffing meat mixtures into animal intestines, a method that not only enhanced preservation but also allowed for a diverse range of flavors and textures. Throughout the Middle Ages, sausage-making became a vital part of culinary traditions across Europe, with each region developing its unique varieties influenced by local ingredients and cultural practices.
This rich history has led to the vast array of sausages we enjoy today, from the spicy chorizos of Spain to the delicate Italian salamis, each telling a story of the people and places from which they originated.
25 mins Prep time
No Cooking time
Time
This is based on 60g
of sausage meat
Calories: 152
Protein: 8g
Fat: 13g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Nutrition
Servings
Anybody can have a go at this recipe, even a novice cook
Difficulty
This sausage meat is ideal for making flat sausage or a more traditional sausage in a skin
You will need a Mincer and a Filler to make sausages from this.
Cost to make:
£2.95 / $3.73 (Est.)
Equipment:
Shop...
Meat Grinder,
Silicon Skins,
Sausage Filler,
Sausage Meat Recipe
Sausages are loved the world over and almost every cuisine has it's own sausage recipe.
A popular European recipe is the Hungarian Sausages
A more home grown sausage recipe is this 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.
Cuisine: Various
ingredients
2 tsp of Sage
1 tsp Black Pepper *(Can reduce to 1/2 tsp)
25 g Breadcrumbs
1/2 tsp(3.5 g) of Salt
1/4 tsp Nutmeg (2 g)
Cooking Instructions
- Make sure that the Pork is very cold before you start.
- Trim the fat from the pork joint with a sharp knife, then cut the pork joint into manegable cubes.
- Set up your Meat Grinder on clean flat work surface. If you dont have a Meat Grinder then you can buy one in our Ebay Shop
- Add the chopped up Pork to the Meat grinder and mince the meat (Do this in small loads until all of the pork is minced.)
- When all of the meat is minced it is time to mince all of the fat you cut off earlier, so you need to chop up the fat and then add this to the Grinder and mince it up.
- With wastage you should be left with about 400 - 450g of prime Sausage meat.
- Put the minced pork into a large mixing bowl and add the Sage ,Pepper ,Breadcrumbs ,Salt and Nutmeg. Mix this up with your hands so that all of the ingredients are fully combined.
- You could run this back through the meat grinder if you want to be sure that the ingredients are fully mixed together.
- Put the Sausage meat into a container or plastic food bag and refrigerate for a few hours before you use it.
- ** You can freeze this for upto 3 months, so you can make this sausage meat well in advance **
Homemade sausage meat is ideal for making delicious homemade sausages, scotch eggs or even pork pies.
All you need is some Pork, seasoning and a good quality Meat grinder.
If you need to, you can freeze this sausage meat for upto 3 months after you have made it.
