Every April Sebastian and I celebrate his birthday by having a cooking afternoon. Last year for Sebastian’s 12th birthday we made a trifle and this year for his 13th birthday he requested pheasant and pork sausages. We minced the meat, ground  spices, made breadcrumbs, chopped  onion and mixed everything together to make our sausage mix. With our help the sausage making machine then forced the mixture into the sausage casings and out came all sort of different shape and sized sausages. Sebastian fried up a pan full and ate 12 sausages with tomato ketchup! Delicious!

Pheasant & Pork Sausages
Home made sausages with your favourite seasoning
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Prep Time
1 hr
Cook Time
15 min
Prep Time
1 hr
Cook Time
15 min
  1. 700 g pork shoulder
  2. 300 g pheasant
  3. 200 g breadcrumbs
  4. 150 ml water
  5. 1tsp ground coriander seeds
  6. 1 tsp ground cumin seeds
  7. 1 tsp ground fennel seeds
  8. 6 cloves garlic
  9. 1 onion
  10. Black pepper to taste
  11. Salt to taste
  12. 2 metres of hog casing soaked and washed inside and out
  1. Make breadcrumbs in food processor
  2. Chop onion finely and crush garlic
  3. Grind spices to a powder
  4. Roughly mince meat and mix well with all other ingredients
  5. Stuff into casings and link
  1. This recipe used a sausage making machine to mince meat and stuff casings
  2. Meat can be minced in a food processor (on pulse so not to over mince) and a piping bag with sausage funnel used for filling the casings
  3. Before stuffing the casings test the seasoning by frying a little bit of the meat mixture and tasting
  4. Try adding different seasonings such as sweet chilli sauce, thyme, apple
Green Nutrition https://www.greennutrition.co.uk/