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Old Fashioned English Spiced Pork And Herb

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Ingredients

Adjust Servings:
12 ounces organic lean pork, minced
4 ounces pork belly, minced
2 ounces fresh white breadcrumbs
1 onion, peeled & grated
1/2 lemon, rind of, grated
1/2 nutmeg, grated
1 teaspoon chopped parsley
1 teaspoon dried herbs
1 teaspoon fresh ground black pepper
salt, to taste

Nutritional information

596.1
Calories
383 g
Calories From Fat
42.6 g
Total Fat
16.2 g
Saturated Fat
238.5 mg
Cholesterol
302.8 mg
Sodium
15.8 g
Carbs
1.4 g
Dietary Fiber
2.6 g
Sugars
35.5 g
Protein
201g
Serving Size

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Old Fashioned English Spiced Pork And Herb

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    Cuisine:

    I made enough for sausage rolls and meat balls, also had enough to freeze for later. Turned out excellent. I am a lover of your recipes can always find something good to make on your site and always turns out good.

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Old Fashioned English Spiced Pork and Herb Sausages or Bangers!,These traditional English sausages are spicy & so much better than the shop bought varieties. If you can get hold of sausage skins or casings, so much the better – but these sausages still taste great without them. They are great for breakfast, brunch, picnics, casseroles or a firm family favourite – “Bangers & Mash”! Try and use local organically produced pork for a superior flavour.They can be frozen before cooking & the mixture can be used for sausagemeat stuffing also.,I made enough for sausage rolls and meat balls, also had enough to freeze for later. Turned out excellent. I am a lover of your recipes can always find something good to make on your site and always turns out good.,Could I make these by adding apple for a pork and apple sausage? Would they turn out too wet?


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    Steps

    1
    Done

    Combine All the Meats With the Fresh Breadcrumbs, Grated Onion, Lemon Rind, Nutmeg, Parsley, Dried Herbs,Pepper & Salt. Mix Well, It's Better to Mix This Together With Your Hands.

    2
    Done

    Bind With the 2 Beaten Eggs & Mix Well Again.

    3
    Done

    at This Stage You Can Chill the Sausage Mixture in the Fridge - It's Easier to Handle When It Is Slightly Firmer. You Can Also Use the Mixture For Stuffing at This Stage Too.

    4
    Done

    When You Are Ready to Cook the Sausages or to Shape Them Ready For Freezing, Form the Mixture Into Sausage Shapes - Using a Little Flour to Help You.

    5
    Done

    Dip the Sausages Into the Beaten Egg White and Then Dust Lightly With the Flour and Set Aside Until Ready to Cook.

    6
    Done

    Heat Up the Oil and Butter Together in a Large Frying Pan and Cook the Sausages For About 10-15 Minutes Over a Medium Heat. Turn Them Regularly to Ensure They Brown Evenly.

    7
    Done

    Drain Them on a Paper Towel & Serve Hot With Mashed Potatoes & Onion Gravy For "bangers & Mash" or Use Them in Toad-in-the-Hole as Well as Serving Them For Cooked Breakfasts & Brunches. They Are Delicious Served Cold With Chutney Too.

    8
    Done

    Herbs Note:

    9
    Done

    I Generally Use a Pre-Mixed Home-Made Dried Mixture of Sage, Parsley, Thyme & Majoram. However Any Combination of Dried Herbs Would Be Good - but not Rosemary as It Is Too Pungent & Will Overpower the Other Flavours. One Herb Which Is Always a Must No Matter What Combination You Use, Is Sage - It Has a Wonderful Affinity With Pork & Pork Sausages in Particular! I Also Use Fresh Herbs When They Are Available in My Herb Garden. Use at Least Double the Quantity of Fresh Herbs as They Are not as Strong as Dried Herbs. Chop or Mince Very Finely. Hope That Helps!

    Avatar Of Amelia Rodriguez

    Amelia Rodriguez

    Health-conscious chef specializing in nutritious and flavorful dishes that nourish the body.

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