Pork sausage meat recipe

This sausagemeat recipe would be ideal for making your own sausages or burgers or for use in a stuffing recipe or force-meat recipe.

It's fairly simple, and easy to adjust the quantities to suit your recipe.

Although a meat mincer is the best tool for mincing the pork, I find that a food processor with a sharp metal blade used in pulse-mode does the job equally well. Just go easy or you can quickly turn the meat into paste!

Pork sausage meat recipe

Mincing the meat
Servings:	Serves 8 - Makes 750 g of pork sausagemeat
Calories per serving:	334
Ready in:	15 minutes
Prep. time:	15 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	25th September 2012

Best recipe review Easy sausages 4.6/5 This method makes great sausage meat really quickly, just don't overdo it if you're using a food processor with a blade. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500g free-range or organic pork shoulder
• 250g free-range or organic pork belly
• 25g fine dried breadcrumbs (optional)
• ½ teaspoon salt
• 16 sage leaves, finely chopped
• Black pepper
• ¼ teaspoons of freshly grated nutmeg

Method

1. Using a meat mincer or a food processor with a metal blade mince the pork shoulder and pork belly to your desired consistency.
2. Add all of the ingredients to a large bowl.
3. Using clean hands mix the ingredients really well.
4. Use to make sausages, burgers or freeze for later use.

Chef's notes

If you are going to make burgers, add a beaten egg at the mixing stage to bind the sausagemeat together.

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