Making Sausages


The bonus of making your own sausages is that you know exactly what goes into them. Minced pork is the classic meat, but beef, lamb and venison are equally good. Casings can be natural or man-made, and you can vary the flavourings and seasonings to taste.

1. Soak the casings in a large bowl of cold water for 1-2 hours. This will remove any excess salt and make the casings more pliable.

2. Fill a piping bag fitted with a large plain nozzle with sausagemeat. Hook the casing over the nozzle and squeeze in the filling.

3. When the casing is full, twist sausage at intervals into links. Secure twisted ends with string. Remove string after cooking.


Most butchers sell casings for sausages. Beef and pig intestines provide a natural alternative to man-made casings.

• For an Italian style, mix meat with chopped sun-dried tomatoes, garlic and basil.

• Try Indian flavourings such as curry powder, chopped fresh coriander and mango chutney to moisten and bind.

• For more traditional flavourings, try mint and onion with lamb, sage and apple with pork, and horseradish or mustard with beef.