Absolutely LOVED this recipe! Perfect! I made this sausage to be used in a Sausage Roll recipe here on Zaar. I reground the pork in my meat grinder to produce a smoother texture. Next time I will stuff sausage casings. This reminded me of summers spent at my grandmothers house in Northern Ireland. Thank you Gerry!
We'll be making these again. My husband claims they take him right back to London. The seasoning is just right and the breadcrumbs help them stay juicy when cooked. We use 3 parts of pork cushion meat to one part of pork fat and grind them several times for a uniform texture.
This was a great recipe! I saw that some reviewers complained about the texture that the bread crumbs gave the sausage, and all I could think was, "but the texture is what makes it English sausage!" I prefer English style sausage (and especially English style back bacon) to the American types, and I have paid exorbitant prices to buy English style sausages from specialty shops, so I was very excited to see this recipe. I was delighted with the results! I used a package of ground pork I bought at the grocery store, which was not ground as finely as this recipe called for, and I cooked it in patties since I couldn't make links, but even so, the texture was much closer to the English style, and the flavor was BANG ON. I won't be buying prepackaged sausage meat anymore! In fact, I may have to invest in a sausage stuffer and start having a butcher finely grind pork for me. Thanks, Gerry!
Delicious! I did like the bread crumbs and texture. Made this for a Mothers' Day brunch.
Yum! I purchased a sausage machine from Aldi's a while ago and haven't used it until now. I have to admit, I'm really crap at making sausages! The casings kept bursting, my sausages were all different size, but this is nothing to do with the recipe. I used Chicken mince and kept everything else the same. The flavour was very subtle but perfect for my seven year old (Little Miss). I did give up making the sausages and made the rest of the mince into patties. Thanks so much for a great recipe Gerry.
I made these with ground turkey, which worked fine, but I didn't care for the texture the bread crumbs gave them. I used a sausage stuffer to make links. Will be making these again, without the bread crumbs and with a bit more red pepper, or red pepper flakes.
W-e-l-l, it's a matter of taste and I'm afraid these seasonings are not to my taste. I'm glad I made it, though! It is my first time making pork sausage and I enjoyed the process.
Delicious and SO easy to rustle up! I made these sausages exactly as posted, and we were rewarded with delightful little moist sausage patties - with a hint of herbs and spice. I made the full amount and popped the rest into the freezer for future delectation! We ate these for an Autumnal comfort supper with rosti potatoes, fried tomatoes, bacon and fried bread - a mid-week treat on a cold and blustery night. I used herbs from my garden and made them into patty shapes this time; I will try the sausage shape next time. Made for the Aussie/NZ recipe swap, and a keeper for me, thanks so much Gerry for a delightful sausage recipe, VERY much like my favourite English sausages I treat myself to when I go home to Yorkshire! Merci, FT:-)
We loved this!! Simple to make and delicious!
those are super good ..thanks