Did you know you can easily make sausages at home and you don’t need any special equipment?

When I do test batches at home this is how I do them. The hardest part is stuffing them into casings - so we skip that step.

Even though I have a small meat grinder with a sausage stuffer attachment I never use it. It takes too long to set up and clean and I would rather just hand mix the meat and spices, then wrap the sausagemeat in clingfilm or parchment. - you can also make the mixture into burgers.

All you need is

meat
fat
spices
binder (optional) - wheat crumb, potato starch (for gluten free) - again this is not necessary , though it helps to keep the fat in the sausage making a juicier sausage.
water - mixing your spices in water helps them mix easier into the meat - you can leave it out
A mixing bowl
parchment or cling film

Many sausages use a binder - usually wheat crumb, or for gluten-free - potato starch.

We prefer to use only meat and spices but if you want a binder you can use breadcrumbs (about 3 tablespoons/lb meat).

Garlic & herb sausage

1lb ground Berkshire Pork
3/4 - 1 teaspoon salt
1.5 teaspoons your favourite mixed herbs
1/2 teaspoon ground white pepper
2 teaspoons garlic powder - not garlic salt. OR you can use 1 or 2 garlic cloves grated

Mix all ingredients together. You can use your hands or a stand mixer.
Divide the mixture into 4 or 6 - depending on how big you want your sausage. I make them about 8 inches long.
Get 4 or 6 - (depending on how many sausages you want to make) pieces of cling film or parchment - they need to be big enough to wrap your sausages tightly.
Roll the pork mixture into a sausage shape and roll it up tightly in the cling film
Put in the fridge for about 24 hours for flavours to blend and the sausage to set up.
Gently unroll and either fry or broil like you usually do until internal temp is 165 degrees F