French-style pork and honey sausages

all details

Home-made sausages are often cheaper and healthier than the mass-produced variety. The wonderful thing about making your own is that you can choose the type of meat that goes into them and include fresh herbs and spices.

Making your own sausages means you can flavour them with fresh herbs from the garden. Arabella is pictured with son Barnaby.
Making your own sausages means you can flavour them with fresh herbs from the garden. Arabella is pictured with son Barnaby. Photo: Melanie Faith Dove

Ingredients

700g pork – preferably 3-parts pork shoulder to 1-part pork belly (this provides roughly 25 per cent fat content although this may vary depending on the pork that you purchase) or 700g pre-minced pork.

1 tbsp fennel seeds

1/2 tbsp sea salt

1/2 tbsp ground black pepper

2 tbsp honey

1 tsp fresh sage, finely chopped

1 tsp fresh oregano, finely chopped

1/8 cup red wine

1-2 sausage casings (which can be bought from most any good butchers)*

*The casings sold at butchers are roughly 1–2 metres in length. My butcher (Cannings in Hawthorn, Melbourne) sells them for $4 each.

Method

Before you start: Try to keep the ingredients as cold as possible at all times. Wash your hands before you start and make sure all equipment is well sterilised.

* See photo gallery below.

* You will need a sausage stuffer or attachment to make your own sausages. (Read more here).

1. Start by soaking your sausage casing in some cold water. Set aside.

2. Cut the meat into small cubes and process through the meat mincer. Set aside and refrigerate.

3. Prepare the other ingredients by combining the fennel, sea salt, pepper, honey and fresh herbs in a mortar and pestle. Pound well.

4. Place the meat in a large mixing bowl and add in the herbs, seasonings, red wine and honey. Mix well in a food processor or mixer (with paddle setting).

5. When you have made a good, solid mixture, do a sample run. Prepare a fry-pan, with a little oil or duck fat and make a small patty of mince mixture. Fry for a minute or two on each side until it’s thoroughly cooked. Sample and check for seasoning and flavour.

6. Place your casing on the end of the sausage nozzle and tie a knot at the end. Place the meat mixture through the top opening and turn the machine on. Watch for air bubbles. Slide the mixture through and tie a knot at the end of the sausage.

7. Then twist the sausage into sections to make smaller sausages.

8. You will need to prick them with a sausage-pricker (yes, there is such a thing!) or skewer prior to cooking.

Note: Freeze, refrigerate or cook sausages immediately after they have been made. Home-made sausages can be refrigerated for up to three days or kept in the freezer for up to one year.

 

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Pork
  • Cuisine - French
  • Course - Main-course
  • Occasion - Barbecue, Family meals
Arabella Forge's sausages. Click for more photos

Arabella Forge: Home-made pork sausages

Arabella Forge's sausages. Photo: Melanie Faith Dove

  • Pork shoulder chops; Arabella likes her pork sausages to be about 25 per cent fat.
  • Cut the pork chops and belly into cubes.
  • The pork goes through a mincer.
  • Prepare the other ingredients by combining the fennel, sea salt, pepper, honey and fresh herbs in a mortar and pestle.
  • Pound the ingredients well.
  • Place the meat in a large mixing bowl and add in the herbs, seasonings, red wine and honey. Mix well in a food processor or mixer (with paddle setting).
  • Do a sample run by making a  small patty of mince mixture. Fry for a minute or two on each side and check for  seasoning and flavour.
  • Place your casing on the end of the sausage nozzle and tie a knot at the end. Stuff the casing.
  • Tie a knot at the end of the sausage. Twist the sausage into sections to make smaller sausages.
  • Your uncooked sausages can be frozen, or refrigerated for two-three days but they're best when cooked immediately.

Comments

Be the first to comment.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Related Coverage

Home-made pork sausages.Click for more photos

Photos

Arabella Forge: Home-made pork sausages

Good Food blogger Arabella Forge makes pork sausages from scratch (recipe here).

Most popular recipes

Festive feasting

Turkey, ham, seafood, pudding: these recipes have got you covered.

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions