Savory English Herb-Infused Pork Sausages
Experience the authentic taste of traditional English sausages with our homemade Savory English Herb-Infused Pork Sausages. Crafted with a blend of organic lean pork and rich pork belly for optimal flavor, these sausages boast a delightful balance of spices and fresh herbs. Whether you're enjoying them for breakfast, brunch, or as part of a hearty dinner, these sausages are versatile enough to be the star of your plate. Perfect for elevating classic dishes like 'Bangers & Mash' or serving with homemade chutney for a flavorful cold snack. Better yet, they can be frozen for later, ensuring you always have a delicious meal option on hand!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Organic lean pork
12 ounces (minced)
Pork belly
4 ounces (minced)
Fresh white breadcrumbs
2 ounces (none)
Onion
1 (peeled & grated)
Lemon
1/2 (rind of, grated)
Nutmeg
1/2 (grated)
Chopped parsley
1 teaspoon (none)
Dried herbs
1 teaspoon (none)
Fresh ground black pepper
1 teaspoon (none)
Salt
to taste (none)
Eggs
2 (beaten)
Flour
1-2 tablespoons (for dusting)
Egg white
1 (only)
Butter
1 ounce (none)
Oil
1 tablespoon (none)
Instructions
1
In a large mixing bowl, combine the minced organic pork and pork belly with fresh white breadcrumbs, grated onion, lemon rind, nutmeg, chopped parsley, dried herbs, black pepper, and salt. Use your hands to mix thoroughly until well combined.
2
Incorporate the two beaten eggs into the mixture, ensuring even distribution. If desired, chill the mixture in the refrigerator for about 30 minutes; this will make it easier to handle.
3
Shape the sausage mixture into even sausage links, using flour on your hands to prevent sticking.
4
Once shaped, dip each sausage in the beaten egg white and sprinkle lightly with flour, then set aside on a tray.
5
Heat the oil and butter in a large frying pan over medium heat, then add the sausages. Cook them for about 10-15 minutes, turning regularly to achieve a golden-brown color all over.
6
Once cooked, drain the sausages on a paper towel. Serve them hot, ideally accompanied by creamy mashed potatoes and rich onion gravy for the classic 'Bangers & Mash,' or enjoy them in a Toad-in-the-Hole dish. They are also fantastic served cold with your favorite chutney!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory English Herb-Infused Pork Sausages?
These are traditional homemade English sausages made from a blend of organic lean pork and pork belly, seasoned with fresh herbs and spices.
What type of pork is used in this recipe?
The recipe uses a combination of 12 ounces of minced organic lean pork and 4 ounces of minced pork belly for optimal flavor and texture.
Why is pork belly included in the sausage mixture?
Pork belly provides the necessary fat content to ensure the sausages remain juicy and flavorful during the cooking process.
Do I need sausage casings for this recipe?
No, these sausages are hand-shaped into links and held together by a mixture of breadcrumbs, eggs, and a light flour coating rather than traditional casings.
What herbs are used to season these sausages?
The mixture is infused with a teaspoon of chopped parsley and a teaspoon of dried herbs for a savory botanical profile.
Is there a citrus element in the recipe?
Yes, the recipe calls for the grated rind of half a lemon to add a bright, fresh note to the pork.
What spices are included in the seasoning?
The sausages are seasoned with grated nutmeg, fresh ground black pepper, and salt.
How is the onion prepared for the sausage meat?
The onion should be peeled and grated so it integrates smoothly into the meat mixture without leaving large chunks.
What serves as the binder for these sausages?
Fresh white breadcrumbs and two beaten eggs act as the primary binding agents for the meat mixture.
How do I prevent the sausage meat from sticking to my hands?
Using a bit of flour on your hands while shaping the links will help prevent the mixture from sticking.
Why should I chill the mixture before shaping?
Chilling the mixture in the refrigerator for about 30 minutes firms it up, making it much easier to handle and shape into links.
What is the final coating for the sausages before frying?
Each shaped sausage is dipped in egg white and lightly sprinkled with flour to create a delicate outer crust.
What fats are used for frying the sausages?
The recipe uses a combination of one tablespoon of oil and one ounce of butter for frying.
How long does it take to cook the sausages?
The sausages should be fried for approximately 10 to 15 minutes over medium heat until golden-brown.
How should the sausages be handled after cooking?
Once cooked, they should be drained on a paper towel to remove any excess oil or butter before serving.
Can these sausages be frozen?
Yes, these homemade sausages can be frozen for later use, making them a great option for meal prep.
What is 'Bangers & Mash'?
It is a classic British dish where sausages (bangers) are served with creamy mashed potatoes and typically topped with onion gravy.
Can I use these sausages for Toad-in-the-Hole?
Absolutely, these herb-infused sausages are perfect for baking into a traditional Yorkshire pudding batter for Toad-in-the-Hole.
How can these sausages be served as a cold snack?
They are fantastic when served cold alongside your favorite variety of homemade chutney.
Are these sausages suitable for breakfast?
Yes, they are highly versatile and work well for breakfast, brunch, or a hearty dinner.
What makes these sausages 'English' in style?
The use of breadcrumbs as a filler (rusk style), the specific herb blend, and the traditional pairing with mash and gravy define their English character.
Is the pork used in this recipe organic?
The recipe specifically calls for organic lean pork to ensure high quality and authentic flavor.
Can I adjust the salt in this recipe?
Yes, the amount of salt is specified 'to taste,' allowing you to control the sodium level of your sausages.
How many sausages does this recipe make?
While the total count depends on the size of your links, the recipe uses a total of 1 pound (16 ounces) of meat plus binders.
What texture should the sausages have?
They should have a savory, meaty interior with a slight tenderness from the breadcrumbs and a golden-brown, lightly crisped exterior.
Do I need any special equipment to make these?
No special equipment like a sausage stuffer is required; you only need a mixing bowl, a grater, and a frying pan.
What type of breadcrumbs should I use?
The recipe recommends fresh white breadcrumbs for the best texture and binding capability.
Are these sausages gluten-free?
No, this specific recipe contains fresh white breadcrumbs and flour, which contain gluten.
Can I substitute the dried herbs?
Yes, you can use any dried herb blend you prefer, though traditional English blends often include sage or thyme.
What is the best heat level for frying these?
Medium heat is ideal to ensure the sausages cook through to the center without burning the flour-dusted exterior.