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.

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!

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  • 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


  • 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

How to eat it?


October 11, 2023
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