This recipe is from Episode 1 of Secret Meat Business


  • 1 kg minced pork neck or shoulder (not lean)

  • 1 kg minced beef (not lean)

  • ¼ cup chopped parsley

  • ½ teaspoon chopped dried chillies

  • ½ teaspoon toasted coriander

  • ¼ cup fennel seeds

  • 1 teaspoon toasted cumin

  • 1 ½ level tablespoons kitchen or table salt (not rock salt or salt flakes)

  • 2 tablespoons freshly ground black pepper

  • 3 – 4 meters natural sausage casings


  • 1.

    I would recommend having a quick chat to your butcher about making sausages, before attempting this one.

  • 2.

    Place the minced pork, minced lean beef, and a pork belly into a mixing bowl and season with salt and pepper.

  • 3.

    Add the parsley, chillies and fennel seeds and a pinch of toasted cumin and coriander.

  • 4.

    Mix the ingredients together well, using your hands.

  • 5.

    Add the sausage mix into a sausage-corking gun and place the natural casing over the nozzle and tie a knot at the end of the casing.

  • 6.

    Squeeze the trigger of the corking gun into the casing is full.

  • 7.

    Tie the casing off at the end. Prick the skin of the sausage to release any air bubbles.

  • 8.

    Place the sausages on a tray and refrigerate over night, use sausages within 4 days or freeze.

  • 9.

    Serve with creamy buttery mash & gravy.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 277kj
  • Fat Total 14g
  • Saturated Fat 5g
  • Protein 31g
  • Carbohydrate 4g
  • Sugar 0g
  • Sodium 373mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by HelenReport
...can u put these snagg's in the freezer!!!....:)
Posted by Report
Is it 1/4 cup of fennel
Posted by AnnaWebReport
Hi Adrian, can you just confirm that it is 1/4 cup of fennel seeds and not 1/4 teaspoon? Thanks!