Three recipes for three delicious sausages - a Mediterranean inspired sausage, the classic lamb and mint sausage and a fabulous Autumn comfort sausage.


  • Mediterranean sun sausage

  • natural sausage casing presoaked for 10-15minutes

  • 1.5 kg ground Beef

  • 1 kg ground pork optional

  • 3 Garlic Cloves

  • 4 sprigs Rosemary

  • 5 sundried tomato soaked in olive oil

  • 1 teaspoon coarse sea salt

  • 0.5 teaspoon Pepper

  • 3 tablespoons Spanish smoked Paprika

  • 1 teaspoon Hungarian Paprika

  • Lamb sausage with mint

  • 1.5 kg ground lamb

  • 1 kg ground pork optional

  • 6 sprigs fresh Mint

  • 2 tablespoons Maple syrup

  • Salt

  • Pepper

  • 3 tablespoons Extra Virgin Olive Oil optional: lamb tends to dry out, this maintains moisture

  • 3 tablespoons apple cider Vinegar

  • 2 tablespoons Dry White Wine

  • 2 tablespoons fresh Lemon Juice

  • Fall Comfort sausage

  • 2.25 kg ground pork

  • 2 small Onions

  • Oil for frying

  • 2 Garlic Cloves

  • 1 stick Celery

  • 3 peels fresh Fennels

  • 4 sprigs Thyme

  • 1 sprig Sage

  • 1 medium Sweet potato

  • 1 medium white Potato

  • 1 teaspoon Soy sauce

  • Salt

  • Pepper

  • a frew drops Sesame Oil

  • 0.5 can dark stout Beer preferably from Dublin


  • Mediterranean sun sausage:

  • 1.

    Finely chop the garlic.

  • 2.

    Remove the stems from rosemary, and finely chop the leaves.

  • 3.

    Finely chop the sun dried tomatoes.

  • 4.

    Add everything to the meat and mix mash with hands, because they are going to dirty anyways.

  • 5.

    The pork adds fat, or ‘juiciness’ to the texture of the sausage, when grilled, you can substitute with beef.

  • 6.

    You can let this marinade, covered overnight in the fridge, or for a few hours.

  • 7.

    Follow the instructions for making sausage below.

  • Lamb sausage with mint:

  • 1.

    Remove the stems from the mint, and finely chop.

  • 2.

    Add everything to the meat and mix with hands, or wooden spoon, in large bowl.

  • 3.

    The pork adds fat, or ‘juiciness’ to the texture of the sausage, when grilled, you can substitute with lamb.

  • 4.

    You can let this marinade, covered in the fridge, or for a few hours.

  • 5.

    Make the sausage following the instructions below, and BBQ them, enjoy.

  • Fall Comfort sausage:

  • 1.

    Finely chop the onion.

  • 2.

    Caramelize the sugars of the onion in the frying pan on med-high heat with the cooking oil.

  • 3.

    While the onions are sizzling in the pan, finely chop the garlic, celery, fennel, thyme, sage, and potatoes and add for a few minutes to the frying pan, with the onions.

  • 4.

    Add everything to the meat in a large mixing bowl and mix by hand or wooden spoon.

  • 5.

    Make sausage following the instructions below, cook on a BBQ, enjoy!


  • 1.

    To make sausage, use a meat grinder, or an electric mixer that has a sausage adapter.

  • 2.

    Attach the appropriate size sausage horn to the appliance.

  • 3.

    Soak the casing for 10 minutes, and give a quick rinse, to wash off the excess preserving salt.

  • 4.

    Remove any plastic coverings or packaging on the casing, if any.

  • 5.

    Care should be taken with casing, it can be fragile and delicate in spots, just handle it gently before the meat is in it.

  • 6.

    You might get a hole in the casing, it will leak meat, don’t worry, it will still taste good, and the sausage will still look like a sausage, and the bun probably won’t mind.

  • 7.

    Slide the entire casing over the sausage horn, and leave a little bit sticking over the end/hole of the horn.

  • 8.

    This is where the ground meat comes out.

  • 9.

    Crank the meat grinder, or switch the appliance on, and start feeding the flavored, ground meat into the machine.

  • 10.

    It will slowly come out the end of the horn, and the trick is to slide the casing off of the horn, at the exact time the meat comes out.

  • 11.

    You will get the hang of filling the casing with the maximum amount of meat.

  • 12.

    Basically you want the biggest, thickest sausages that the casing diameter can handle, because, remember, all sausages shrink when cooked.

  • 13.

    This will take some practice, but after a while you will get used to it.

  • 14.

    It is important to let the sausage burp, or let the excess air out of the end of the casing, because it will cause the sausage to explode greasy hot gas when grilling.

  • 15.

    After determining the length of sausage that you want, simply twist the casing, and this will give you your separate links.

  • 16.

    Then grill em’, BBQ em’, open fire roast em’, cook em’ on a stick.

Nutritional information

Nutritional analysis per serving (60 servings)

  • Energy 437kj
  • Fat Total 40g
  • Saturated Fat 10g
  • Protein 15g
  • Carbohydrate 3g
  • Sugar 0g
  • Sodium 305mg

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 RS96Report
Great - they sound fantastic. Thanks. Robin
Posted by mowbsReport
mmmmmmm sausage