Homemade UK Sausage Recipe

by Barry Lewis

Prep time
30 mins
Cook time
20 mins


1kg Lean Shoulder Pork & 100gPork Fat or 1kg pork mince

1 tsp salt

2 tsp white pepper

1 tsp nutmeg

1 tsp sage

1 tsp onion powder

2 tsp thyme

1 tsp ginger

150g breadcrumbs

Sausage casings

Ever wanted to make your own British sausage recipe?! with the help of Barry’s mum, sausage casings & a sausage maker we show you how, it’s really fun to make UK sausages aka bangers, see what you think and give it a try! Now you can do this the proper way (the ingredients for pork shoulder are below too) but we used mince and it still tasted (to us!) just like store bought sausages here in the UK which.
If you want to make this we used this Sausage making kit and these sausage casings.

The first step is to soak the sausage casings in a mixing bowl, don’t unravel them like we did in the video, just let them soak as they are in a tube. This helps to soften them up a charm!

Combine all of the ingredients (apart from the pork mince) into a mixing bowl and stir together to create a sort of seasoning. Next up pour it into a large bowl with the pork mince, with clean hands work the seasoning into the pork mince until you can no longer see it. Place in the fridge for 20 minutes whilst you get your sausage machine ready.

Once ready, fill the sausage maker with the seasoned mine and add the casings to the sausage maker, threading as much of the casing onto the nozzle as possible, screwing the lid on tightly. tie a knot at one end of the casing, make a small hole near it to prevent an air bubble getting in there, Wind with a handle steadily ensuring the meat is right at the end of it and keep going with a steady motion. Pinch as you go when you have made a sausage and twist to form each one, keep going until you have made several sausages! You can now refrigerate or even freeze them for a later date or cook away!

Why not try making this bangers and mash recipe with your very own homemade British sausages?