Golden Marjoram & Sage Pork Sausages

Golden Marjoram & Sage Pork Sausages

Here is my new recipe for golden marjoram and sage pork sausages. Instructions are…


  1. Mince the pork on the large setting and keep very cold with some of the ice cubes.
  2. Mix in all the ingredients excluding the breadcrumbs and herbs. Spend at least five minutes mixing until sticky then add breadcrumbs and herbs and mix again till evenly distributed.
  3. Chill mixture for 30 minutes until your skins have soaked then stuff!


Ingredients List

  • 4.1kg Old Spot Trimmings from whole pig.
  • 4 Large Free Range eggs
  • 5.4 tea sp Milled Black Pepper (38g)
  • 5.5 tea sp Milled Sea Salt
  • 1.5 tea sp Ground Nutmeg
  • 1 tea sp Ground Mace
  • 2 x Squirt Tomatoes Puree Concentrate
  • 1.5 table sp Maille Dijon Mustard
  • 330 gram Fresh White Breadcrumbs from Large white Tiger loaf (include crust)
  • 500ml water (including 8 ice cubes)
  • 15 ice cubes for adding later.
  • 32 grams of Supaphos emulsifier
  • Large bunch of golden marjoram and small bunch of sage, chopped.

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