Brought to you from the Good Food and Wine Festival 2012.


  • Pork Sausages

  • Juice of 1 lemon

  • 1.5 metres natural sausage casings – but buy double in case of tears

  • 800 g pork neck, chilled

  • 250 g pork back fat, chilled

  • 50 g fennels seeds

  • ½ chopped flat-leaf parsley

  • 1 tablespoon freshly ground white pepper

  • 1 tablespoon Murray River Salt Flakes

  • 1 teaspoon dried chilli flakes (optional)

  • Soft, Herby, Cheesy Polenta

  • 3 tablespoons olive oil or 75 g butter

  • 1 onion, finely diced

  • 2 cloves garlic, finely chopped

  • 1 litre good-quality chicken stock or milk

  • 150 g fine polenta (‘instant’ polenta is also acceptable)

  • 1 tablespoon chopped thyme

  • 1 tablespoon parsley

  • 1 tablespoon chopped sage

  • 150 g grated parmesan (or use your favourite blue cheese for a stronger flavour)

  • Murray River Salt Flakes

  • Pinch of freshly ground black pepper


  • Pork Sausages:

  • 1.

    Fill a bowl with lukewarm water and stir in the lemon juice. Soak the casings for 10-15 minutes.

  • 2.

    With a very sharp knife, trim away any tendons, sinew or bits of bone from the pork neck and discard. Cut the meat into 2 cm dice. Slice the skin away from the back fat and discard. Cut fat into 2 cm dice.

  • 3.

    Combine diced meat and fat in a large mixing bowl.

  • 4.

    Finely grate half the fennel seeds, then add the ground whole seeds and remaining ingredients to the meat.

  • 5.

    Use your hands to mix everything together well.

  • 6.

    Push the mixture through a mincer fitted with a 6mm plate.

  • 7.

    Fix a sausage-making attachment to the mincer. Carefully ease the entire length of casing over the nozzle, leaving about 6 cm dangling. Tie a knot in the end of the casing.

  • 8.

    Pack the mouth of the mincer with the sausage, being careful not to trap any air.

  • 9.

    Hold casing in the palm of one hand and turn the mincer’s handle with the other. Maintain a steady rhythm so the casing fills smoothly and evenly right down to the knotted end. Add more sausage meat to the mincer when needed.

  • 10.

    When the casing is filled to within 6 cm of the end, detach it from mincer and tie a knot to seal.

  • 11.

    Lay the sausage on your work surface and, if necessary, use your hands to roll it gently to distribute the filling evenly.

  • 12.

    Twist the sausages a complete turn at even intervals to create individual sausages. (Twist each sausage the opposite way to the last prevent them unwinding.) Tie butcher’s string around each join. Refrigerate the link of sausages at least overnight before cooking. They will keep for up to 4 days in the refrigerator, or up to 3 months in the freezer.

  • Soft, Herby, Cheesy Polenta:

  • 1.

    Heat the oil or butter in a large, heavy-based saucepan.

  • 2.

    Add the onion and garlic and sweat gently for 5 minutes, until they are soft, but not coloured.

  • 3.

    Add the stock to the pan and bring to the boil. Pour in the polenta in a slow steady stream, whisking all the vigoursly until the mixture begins to boil, then lower the heat to a brisk simmer.

  • 4.

    Cook for 5 – 10 minutes, stirring with a wooden spoon from time to time, until the mixture thickens and becomes smooth and creamy.

  • 5.

    Remove the pan from the heat and stir in the chopped herbs and cheese.

  • 6.

    Add the Murray River Salt Flakes and pepper to taste - you may find the cheese is salty enough. Serve straight away.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1089kj
  • Fat Total 61g
  • Saturated Fat 20g
  • Protein 78g
  • Carbohydrate 54g
  • Sugar 6g
  • Sodium 1574mg

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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