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12 pork sausages

Pork and Leek Sausages

Cowbridge Kitchen

Sausages are the corner stone of any good Breakfast and there are many types of Sausage to choose from. If you go to Scotland you will get a skinless square sausage, or a spiral sausage from Cumberland.

This recipe is for a classic Pork and Leek Sausage, you are better off making your own sausage meat and spicing it up a bit, you know exactly what is going into your sausages that way.

This sausage could probably be considered a Welsh Sausage because of the Leek and this sausage meat is a great idea for making Sausage Rolls.


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It takes about 1 hour 20 minutes to make these sausages
1hr 20 mins Prep time
No Cooking time
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Nutritional Facts
This is based on a 2 sausages
Cooked

Calories: 150
Protein: 8.5g
Fat: 13g
Carbohydrates: 0.7g
Fiber: 0g
Sugar: 0.5g
Nutritional information Nutrition
This recipe will serve 4 people Table for Two Servings
Easy : This recipe is easy to make
Anybody can have a go at this recipe
Chefs hat Difficulty
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How to Make Sausages

Pork and Leek sausages are widely considered a Welsh recipe, probably because of the Leek. I can't verify if this is a fact , but I quite like the idea that it is a Welsh Sausage Recipe.

There are many varieties of sausage from many different cuisines, but for me the Pork and Leek sausage is the best for flavour.

Making your own sausage meat is the key to the perfect sausage, you can spice the sausage meat up exactly the way you like it.


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serving tray Cuisine:British, Welsh
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ingredients

500 g Pork Sausage Meat
50 g finely sliced Leek
1 ft Collagen Sausage Skin's

Sausage Meat
500 g Pork Shoulder
2 teaspoons of Sage
1 Teaspoon Black Pepper
25 g Breadcrumbs
1/2 teaspoon (3.5 g) of Salt
Pinch of Nutmeg (2 - 3 g)

Cooking Instructions

  1. Put your 450 g of Seasoned Sausage meat into a large bowl.
  2. Add the 50 g of finely sliced up Leaks to the meat and combine together with your hands.
  3. Set the mixture aside , while you set up your sausage machine.
  4. Following the manufacturers instructions , set the sausage machine up ready to fill the sausage skins.
  5. Roll as much of the collagen skin onto the filler nozzle as you can.
  6. Do not tie the end of the skin to allow for expansion.
  7. Fill the top of the machine with the meat mixture , and with the tool provided start to push the meat down into the hopper.
  8. Slowly start turning the handle filling the collagen skin with sausage meat.
  9. Remember not to overfill the skins , if anything under fill them. Leaving the skin slightly loose.
  10. When the length of collagen is full , remove it from the machine end.
  11. Each sausage should be about the length of your middle finger or 3 - 4 " long.
  12. Pinch the skin at 3 -4 inch lengths and twist the skin.
  13. do this for as many 3 -4 " sausages as you can get out of the skin.
  14. Cut each sausage with a knife , and make sure they are not over filled.
  15. Spread the meat in the skin with the palm of your hands so that the skin is fully loaded.
  16. Refrigerate the sausages for a few hours before cooking under the grill or in a hot griddle pan.
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Tips -
Other ideas:
''You can freeze these sausages and cook them from frozen another day...''