River Cottage Australia



Delicious homemade sausages the family will love.


  • 3kg free-range, old breed pork shoulder, deboned and skin removed

  • 1 length of natural hog casing (lean on your butcher for these)

  • 6 cloves of garlic

  • 3 tbsp of toasted and lightly crushed fennel seeds

  • 75ml white wine

  • 45g of salt

  • A good couple of twists of black pepper


  • 1.

    Place all the components of the mincer in the freezer for an hour so they are ice cold. Soak the sausage casing in a big bowl of fresh water to remove any excess salt or brine.

  • 2.

    Cut the pork shoulder up into chunks that are small enough to fit into the hopper of the mincer, being sure to remove any sinew or silver skin that you come across.

  • 3.

    Remove the mincer from the freezer, and mince the shoulder into a big mixing bowl. Finely chop the garlic and add it to the mince along with the remainder of the ingredients. Give it all a thorough combine with your hands and then pinch of a little bit and fry it up in a small pan to check the seasoning. If everything is to your liking then you're ready to move onto stuffing.

  • 4.

    Rub a little oil onto the nozzle of the sausage stuffer, remove the casing from the water and then feed it onto the end of the nozzle.

  • 5.

    Once the casing is fully loaded, tie a small knot in the end and the closed casing flush to the end of the nozzle.

  • 6.

    Load the minced meat into the chamber of the stuffer and slowly work the mix through into the casing. Use one hand to keep the tiniest bit of pressure on the casing as the mince comes through- this will help fill the sausages nice and evenly. Too loosely packed and the sausages will be full of air pockets, too tightly packed and they'll explode when you try to twist them into links.

  • 7.

    Once all the mince has been stuffed into casing, give the casing a good couple of twists every 10cm or so to form individual sausages. Leave to dry, uncovered on a wire rack in the fridge for a day. Use a pin that's been sterilised with boiling water to prick any surviving air pockets. The snags will keep in the fridge for a couple of days, or you can tightly wrap them and freeze them, where they'll keep for a couple of months.

  • Note:

  • 1.

    To make your own sausages you'll need a few essential pieces of kit, most importantly something to mince the meat with and something to stuff the sausages with. Many of the commercially available stand mixers have mincing/sausage stuffing attachments that work okay for very small volumes, but in my experience they are way too slow and tend to heat up quickly and turn everything into mush.

  • 2.

    For ease of use you can't go past quality, Italian made hand cranked mincers and sausage stuffers. They're relatively cheap and if you look after them they'll still be stuffing sausages for your grand kids. I've got a Tre Spade mincer and a Reber sausage stuffer and I can mince and stuff an entire shoulders worth of pork sausages in no time!

  • 3.

    Makes 3kg of sausages

Nutritional information

Nutritional analysis per serving (40 servings)

  • Energy 193kj
  • Fat Total 14g
  • Saturated Fat 4g
  • Protein 14g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 203mg

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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