Homemade Traditional English Pork Butchers Sausage Recipe | The Great British Banger!

pork shoulder

🥗Healthier: turkey thigh

💰Cheaper: chicken thigh

Turkey thigh is leaner while chicken thigh is often less expensive.

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier while butter can be cheaper depending on the brand.

natural sausage casings

💰Cheaper: synthetic casings

Synthetic casings are often cheaper and easier to work with.

Start with 2.5 kg of pork, half from the shoulder and half from the belly, minced by a butcher.

Soak 250 g of white breadcrumbs in 500 g of cold water for about an hour in the fridge to absorb the water.

Add the soaked breadcrumbs to the pork mixture, which is 10% of the weight of the pork.

Add 50 g of sea salt (2% of pork weight), 25 g of black pepper (1%), 5 g of dried oregano (0.2%), and 5 g of dried thyme (0.2%) to the meat mixture.

Mix the ingredients thoroughly with hands for at least 10 minutes until the mixture is sticky and well combined.

Cook a small portion of the mixture in a pan to test the seasoning and adjust if necessary.

Place the mixture back in the fridge for 1-2 hours to let the flavors meld.

Prepare natural sausage casings by soaking them in water for about an hour, changing the water 3-4 times until they are slippery.

Load the sausage stuffer with the meat mixture, pushing it down firmly to eliminate air pockets.

Slide the soaked casing onto the nozzle of the stuffer, leaving one end open without tying a knot.

Stuff the casings with the meat mixture, feeling for the right amount to avoid overfilling or underfilling.

Twist the sausages into links, measuring the desired length, and secure them by twisting and pinching the ends.

If there are any mis-shaped sausages, pull the meat out and save it for burgers, or tie off the casing if there is enough meat.

Rest the sausages in the fridge overnight to enhance flavor and moisture retention.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens