Pork Sausages

A traditional blend of pork, veal, suet, and herbs formed into skins or cakes and fried until cooked through.

Veal Pork Meat British Traditional Sausages

Estimated Nutrition

	Per Serving	Total
Calories	255.2 kcals	6125.4 kcals
Carbohydrates	6.9 grams	165.4 grams
Fat	22.5 grams	540.2 grams
Protein	8.2 grams	195.8 grams

Cook Time

15 mins

Produces

24 sausages

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Fruits

0.5
piece

Lemon

rind only, well-minced

GrainsCereals

225
g

Breadcrumbs

Meat

450
g

Pork

fat and lean, without skin or gristle, finely chopped

450
g

Veal

lean, finely chopped

NutsSeeds

1
piece

Nutmeg

small, grated

6
piece

Sage

leaves, washed and finely chopped

1
tsp

Pepper

2
tsp

Salt

0.5
tsp

Savory

0.5
tsp

Marjoram

OilsFats

450
g

Beef Suet

finely chopped

Steps

Finely chop the pork, veal, and suet together.
Add the breadcrumbs, minced lemon peel, and grated nutmeg.
Wash and finely chop the sage leaves.
Combine the sage and remaining spices with the meat mixture.
Stuffs the mixture into skins or shape into small cakes.
Dust the cakes with flour and fry them until cooked.