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If anyone is under the misapprehension that it’s really not worth making your own sausages, then it is certainly the duty of this post to correct you.

It really IS worth making your own sausages, if only for the endless cock gag opportunities.

In fact, I’d go so far as to say that, although the sausages were absolutely delicious (and according to Lovely Husband, “the best sausages he’d ever eaten in his entire life”), making them is almost an end in itself.

Imagine a sort of Carry-On-meets-Delia and you’re on the money.  Yes, I appreciate it’s not very sophisticated, and you might perhaps be thinking that what we really need is a jolly good seeing to rather than to spend the afternoon in the kitchen, but it’s a bloody laugh.  And, frankly, I don’t need to say much more on that front because the photos tell the story.

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Now, being a mere 14months and 22months old, our Mollys’ didn’t really have a clue what was going on so we could penis-joke with impunity.  And they weren’t exactly helpful.  Penis jokes aside, this would be a fantastic thing to do with older children. Assuming you don’t bother with your own mincing (potentially extremely time-consuming with a small mincer and not really rewarding or better for it), you could knock these up in a couple of hours tops.

When all’s said and done, I may never buy another sausage again.

We made two kinds. Ingredients and method below.  And do look out for the resulting Sausage and Mash recipes. We bought about 3- 3.4kg of pork belly cut into strips by the (rather hot) butcher. Latterly minced by the rather-hot butcher because the mincer machine we had couldn’t quite manage it) and that made 36 sausages.  They were however quite dense, large sausages and the butcher had estimated that this would make 50-60 sausages.  We might have over-stuffed them but I imagine we also used less bread/rusk than a butcher might.

What you’ll need:

  • A mincer like the one pictured.  This not only minces but it also feeds the sausage meat into the skins.
  • Natural skin casings.  The butcher gave us some.
  • A filthy mind.

Pork and Fennel sausages: Minnie suggested we include fennel and I happened to have a fresh one in the fridge.  I had a quick look online at recipes and any pork and fennel recipes I came across used fennel seeds instead.  On balance, I’d say you’ll get a stronger flavour with the seeds as ours were quite mild.  It might be nice to use a mixture of fresh and the seeds. They were however delicious and it solved the problem of what I was going to do with the fennel from last week’s veggie box.

  • About 1.5kg of minced pork belly
  • 1 x head of fresh fennel finely chopped.
  • Small handful of fresh herbs, as you like (we used Sage and Thyme)
  • Salt & pepper to taste
  • A couple of handfuls of fresh white bread crumbs.  In fact, I hadn’t anticipated this and only had the end of some brown bread so I used that and the sausages were lovely.  I blitzed them

Pork and Herb sausages:

  • About 1.5kg minced pork belly
  • A couple of tablespoons of English Mustard powder.
  • Two large handfuls of chopped herbs.  We used what was in the garden – chives, thyme, sage and parsley.
  • Salt and pepper to taste.
  • Bread crumbs as above.

A couple of points;

  • Unless you’re doing more of an Italian or Spanish-style sausage, you need bread crumbs to get the right consistency.  They also serve to soak up some of the moisture.  And of course, the more you add, the more economical the sausage as you’re using less meat. I whizzed up a stale end of loaf in the Maggi mix thing.
  • Once you’ve created your sausage mix, it’s well worth forming a small patty and frying in the pan to check for taste.
  • Don’t consider adding bacon to the sausage mix.  Bacon is cured and, according to the butcher, will turn the sausages a dark colour and somehow cure the rest of the sausage.


  • Combine sausage meat ingredients well with your hands.
  • Make patties to cook and taste before hand as suggested.
  • Once satisfied with flavour, find an end of sausage casing and feed onto the nozzle of the mincer. Feed the casing onto the nozzle.  Blush.
  • With one person holding the casing on and controlling the pressure of pork going into the casing, the other is pushing mince down into the feeder and turning the handle.  Basically, it takes practice.
  • Once you are satisfied with the length (oo-er Missus!), simply twist a few times and get going with the next sausage.  Your helper will need to pause briefly.

And that’s it really. Minnie and I each made our own favourite sausage and mash recipe that night and froze the rest.  Where normally you might allow for 3 sausages each, 2 is plenty with sausages this big and dense….