The first sausage we ever made developed in our farmhouse kitchen in the mid nineties. It is still our most popular sausage. The mixture of belly and shoulder pork is roughly minced with salt, pepper, nutmeg, a little mace and then mixed with dry bread crumbs which have been blended with dried sage, rosemary & thyme. This is then filled into a hog casing and is great with bacon and eggs, sausage sandwiches, hotdogs, sausage & mash and toad in the hole. The addition of bread crumbs retains the natural meat juices to give a soft moist sausage.
Coarsely minced pork, fresh garlic & fennel seed seasoned with salt and pepper make this a very distinctive meaty sausage especially if served with a good rich tomato sauce and pasta.
Although called the ‘breakfast sausage’ the large amounts of fresh herbs (thyme, sage, marjoram), blended with salt, mace and white pepper makes this an ideal supper sausage especially if served with buttery mashed potatoes.