Smoky Bacon Sausages - a real hit!

You may have spotted on Facebook last week we shared a few photos of a batch of sausages in the making.

Now we have eaten the finished product along with some hungry friends at an early Christmas party and these sausages went down a treat, so we thought we'd share the recipe!

They are tasty and smoky with just a hint of bite from the cayenne - you can of course vary this to your taste.

Please set aside enough time to rest the mixture over night so it fuses with the spices. If you don't have that luxury, we left the mixture at room temperature for an hour - worked well.

Smoky Bacon Sausages

A total of about 4kg - 50-odd sausages

1kg smoked bacon - ends and off-cuts work well and saves money
3kg pork shoulder cut into cubes that will fit your meat grinder
(Chef's note: Fat is your friend when you are making sausages. Make sure out of your total amount of pork and bacon about 1/5 (20%) is fat. Ask your butcher for pig fat if you think the meat and bacon is too lean. We have learned from experience that this is a good amount to make for a moist succulent sausage.)
1 garlic bulb (more or less... 12-15 cloves)
1/2 cup of dark rum (or whiskey, cognac... maybe calvados, for an apple twist?)
1 cup of chopped chives - can probably be substituted for spring onion
1 cup of chopped parsley
1/2 cup chopped coriander leaf
1/4 cup sugar
1 tbsp smoked paprika
1 tbsp cracked black pepper
1 tbsp sea salt
1 1/2 tsp cayenne pepper
1 tbsp smoky chilli sauce (we used Cullen's Applewood - a house favourite)

  • Run the pork, bacon and the peeled garlic cloves through your meat grinder using a coarse plate. You want some texture to your bangers, right?
  • Add the remaining ingredients and mix well. Cover with plastic wrap and refrigerate over night or let sit at room temperature for an hour before stuffing.
  • Stuff the sausage meat into casing and twist into links.
  • We prefer not to add anything to make the sausages last longer - either refrigerate and eat them the same day or freeze them. They will last for about 2 days refrigerated.
  • But if you so choose there are things like sodium nitrite that can be used to extend the shelf life. Just make sure you know what it is you're adding and check that you get the right amount.


Please let us know if you have any favourite recipes you would like to share, either email them to us or post on Facebook or Pinterest.

Magnus Hjert

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