Welsh Dragon sausage recipe

The key here is the leek and chilli! Make sure you use a chilli that has some go to it, as it really adds a lovely dimension to this incredibly tasty sausage.


  • 600 g fatty pork shoulder diced

  • 100 g pork fat

  • 1 1/2 tsp salt

  • 1 hot red chilli de-seeded

  • 1/2 tsp pepper

  • 1/2 tsp marjoram

  • 2 cloves of garlic minced

  • 150 g leek steamed

  • 50 g breadcrumbs fresh

  • 1 meter hog casings soaked in warm water


Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!

  • Place the diced pork and fat in the freezer about an hour ahead of time

  • Soak about 1 meter of hog casings in warm water

  • Cool the metal parts of your grinder and stuffer before use, if possible

  • Remove the diced pork from the freezer when its got a frozen crust to it

  • Grind the pork and fat into a bowl. Keep the bowl chilled whilst you prepare the spices

  • Mix all the spice mix ingredients together in a bowl

  • Add all of the ingredients, to the ground pork and fat and mix thoroughly, then chill in the fridge for 30 mins.

  • Re-grind the mixture into a chilled bowl

  • Stuff the mixture into the hog casing and twist off into 6 inch links