Easy Homemade Skinless Sausages

These Easy Homemade Skinless Sausages are super delicious and packed full of flavour. So simple to make and even easier to fall in love with! – Hungry now?  Jump to Recipe 

But really, I can’t express to you how easy homemade sausages are to make. No sausage casings needed, no meat grinders/sausage making machine and no special sausage meat. Just good old ground pork, some tasty fillings and a frying pan. I guarantee after making these homemade pork sausages, you’ll never get store bought again.

Homemade Skinless Sausages with Gravy

I know quite the claim right? And I (used to) LOVE me some supermarket sausages. But that was the old me.

So first things first, let’s address the elephant in the room, because I can hear a few of you heckling from the back row

‘what’s wrong with store bought sausages?’

Look, don’t get me wrong you can get some darn tasty sausages from the store, but there’s so many questionable ones out there. Plus, the tastier ones are usually so pricey!

Making your own sausages is too easy to not do and I guarantee you’ve got half the ingredients knocking about in your cupboard. That and you know exactly what’s going into them.

Fried Homemade Skinless Sausages

Homemade Sausage Ingredients

  • Minced Pork
  • Breadcrumbs
  • Egg
  • Garlic
  • Green Onion
  • Sage
  • Fennel
  • Thyme
  • Parsley

For me, those seasonings compliment the pork so beautifully. There’s seriously nothing worse than a bland pork sausage, and as I was testing these I was quite conscious of that. These sausages are an explosion of flavour. You won’t be disappointed.

Alrighty, ingredients in check, let’s see just how easy it is to make your own sausages.

How to make homemade sausage without casing

  1. Combine your pork with seasonings.
  2. Roll into even sausage shapes and quickly rest in the fridge/freezer to firm up.
  3. Fry in a little olive oil, ensuring you turn frequently.

Simple right?

Pork Homemade Skinless Sausages

Essentially you’re making long thin meatballs. However, unlike meatballs there are a few tips and tricks you need to include to produce the perfect sausage shape.

Tips for perfect Homemade Sausages

  1. Roll ’em big – the sausages will shrink fairly considerably when frying, so roll them larger than what you envision the end product to look like.
  2. Freezing – just a 10 minute stint in the freezer after rolling them out will firm up the meat and help in keeping shape throughout the cooking process.
  3. Keep on moving! – unlike a burger, you can’t just chuck the sausages in the pan and flip once. You need to keep them moving to ensure an even browning.

And don’t worry, even with the 10 minutes of freezing these will still go down from start to finish in 30 minutes.

Homemade sausage using minced pork

Sure, you could use sausage meat, but personally I think ground pork is the better option. It gives you the opportunity to start with a blank canvas and put your own seasonings in. Because you never really know what the heck is in sausage meat.

How to stop sausages from drying out

  1. Non-lean meat: It’s really important to use a non-lean pork to help keep the pork as moist as possible. I’ve added a section on this in the recipe notes.
  2. Breadcrumbs: Contrary to popular belief, breadcrumbs don’t dry out meat, they actually lock in the moisture.
  3. Gentle mixing: Try to not overwork the meat when you mix in the seasonings. This will lead to a tough/gritty texture.

Homemade Skinless Sausages with Gravy and Mash

So next time you’re thinking of your next quick mid-week dinner, spare a thought for these homemade skinless sausages. Just 30 minutes start – finish (10 minute freezing time included).

How to make Homemade Skinless Sausages (Full Recipe & Video)

5 from 5 votes
Homemade Skinless Sausages with Gravy
Easy Homemade Skinless Sausages
Prep Time
20 mins
Cook Time
10 mins
Total Time
25 mins
 

'These Easy Homemade Skinless Sausages are super delicious and packed full of flavour. So simple to make and even easier to fall in love with!' 

Course: Dinner, Main Course
Cuisine: Universal
Keyword: Homemade Pork Sausages
Servings: 6
Calories: 220 kcal
Author: Chris
Ingredients
  • 1lb / 500g 'non-lean' Ground (minced) Pork
  • 1 whole large Spring Onion finely diced
  • 1 tsp Garlic minced
  • 1 tsp dried Sage
  • 1 tsp dried Parsley
  • 1 tsp dried Thyme
  • 1 tsp Fennel Seeds crushed
  • 2 tbsp Breadcrumbs
  • 1 tbsp Extra Virgin Olive Oil plus extra for frying
  • 1 tsp Worcestershire Sauce
  • 1 Egg beaten
  • Generous amounts of Salt & Pepper.
Method
  1. In a bowl, use a fork to mix together all of your ingredients, using generous helpings of Salt & Pepper. You can use your hands if you prefer!

  2. Heat up a little oil in a suitably sized pan, grab a tiny amount of your sausage meat and fry up a tiny burger shape to test for seasoning. If it's tasting a little bland then add more salt. It's really crucial to season well as bland sausages are, well, not okay.

  3. Roll out your mixture into 6 classic sausage shapes and pop in the freezer for 10 mins, just to help hold the shape through the cooking process. 

  4. Fry over medium/high heat for a few minutes, flipping continuously to sear all surfaces of the sausages. It's important to brown the outside in the first instance to lock in moisture and help hold shape more firmly as they continue to cook.

  5. Turn heat down to a low/medium and fry for a further 10-12 minutes or until white and piping hot throughout the centre. Turn often to ensure an even coverage.

Watch how to make it!

Recipe Notes

a) Adding Moisture - Choosing a 'non-lean' pork is important to ensure the meat stays lubricated and doesn't dry throughout the cooking process. However, if you only have or only want to use lean pork, consider adding a small amount of finely diced mushrooms as they are packed with water. Also swap out green onion for grated white onion for the same reason.

 

b) Lean/Non-Lean Pork - Supermarkets often sell pork mince in the range of 5%-20% fat. When referring to 'lean pork' you're looking at around the 5% mark. The next section they have is sometimes labelled as 'reduced fat' pork (often either 10%, 12% or 15% fat). You can use this range, but consider adding 1 extra tbsp olive oil (use your season test in step 2 to decide). The optimum range is 20%-25%. Supermarkets will certainly stock the 20% pork, anything higher you're most likely looking to go to a butcher.

 

c) Crushing Fennel Seeds - The best way to crush your fennel seeds is with a mortar and pestle. If don't have one, pop in a zip lock bag and crush with a rolling pin. Failing that, on a chopping board mix the seeds with your 1 tbsp of olive oil and dice with a knife. The oil will stop them bouncing off the chopping board.

 

d) Freezing for no longer than 10 minutes is important, any longer and the bottom of the sausages tend to flatten and stick the surface. To make in advance simply pop them in the fridge instead of the freezer and take out when needed. A longer time in the fridge will function just as well as a short stint in the freezer.

 

e) Calories based on 22% fat pork mince. 208 cal per sausage. 

Nutrition Facts
Easy Homemade Skinless Sausages
Amount Per Serving
Calories 220 Calories from Fat 145
% Daily Value*
Total Fat 16.16g 25%
Saturated Fat 4.386g 22%
Trans Fat 0.135g
Polyunsaturated Fat 2.357g
Monounsaturated Fat 7.254g
Cholesterol 155mg 52%
Sodium 95mg 4%
Potassium 244mg 7%
Total Carbohydrates 3.09g 1%
Dietary Fiber 0.4g 2%
Sugars 0.5g
Protein 15.57g 31%
Vitamin A 7%
Vitamin C 2%
Calcium 4%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

After more hearty home cooking ideas just like this homemade pork sausage recipe? Check out Mum’s Traditional Cottage Pie!

Mum's Traditional Cottage Pie Fresh Out The Oven

If you loved these Skinless Sausages be sure to pin the recipe for later! Already made them or got a question? Give me a shout in the comments and pick up your free ecookbook on the way!

hese Easy Homemade Skinless Sausages are super delicious and packed full of flavour. So simple to make and even easier to fall in love with! #sausages #pork #dinner | www.dontgobaconmyheart.co.uk

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19 Comments

  • Reply
    Reg
    February 22, 2017 at 12:27 am

    Certainly going to try these soon.

    • Reply
      Chris
      February 22, 2017 at 3:24 pm

      That’s awesome, Reg! Enjoy 🙂

  • Reply
    iami21
    February 22, 2017 at 1:41 pm

    I’m going to try this. But have you tried using lean meat? 🙂

    • Reply
      Chris
      February 22, 2017 at 3:23 pm

      I haven’t experimented which lean meat too much, as it runs the risk of them turning out to be dry. However I have heard of techniques to keep them moist such as soaking some extra breadcrumbs in milk, or adding minced mushrooms as they’re packed with water. You could even replace the Spring Onion for grated Onion for the same reason. Either way let me know how you go, would love to hear 🙂

  • Reply
    Katie
    January 13, 2018 at 6:23 pm

    I absolutely love these!! Made them for the first time today for my 9 month old little girl… I left the salt out, but were still incredibly tasty… She’s not quite sure about them yet as they’ve got lots of new flavours for her, but are so handy for BLW… I’ll definitely be making them again, if not for my daughter, then for me

    • Reply
      Chris
      January 14, 2018 at 11:41 am

      That’s awesome news! So glad you enjoyed them. Fingers crossed the little one will be converted 🙂

  • Reply
    Monica | Nourish & Fete
    January 21, 2018 at 7:50 pm

    These look amazing – I love the idea that they do not have the casings! Not to mention how flexible it would be to adjust to taste with your own seasonings. Definitely pinning this to try soon!

    • Reply
      Chris
      January 21, 2018 at 7:53 pm

      Thanks, Monica! You’re right, so perfect to adjust the seasoning! Enjoy!! 🙂

  • Reply
    Noel Lizotte
    January 21, 2018 at 9:19 pm

    I have a love / hate relationship with sausage… I love the flavor a good sausage. I hate the mess of making them the traditional way. I hate when sausage splatters everywhere when it cooks. I love a good fried sausage.

    Sounds like I need to try your recipe!

    • Reply
      Chris
      January 21, 2018 at 10:27 pm

      Haha sounds like you do!! Enjoy 🙂

  • Reply
    Debra C.
    January 21, 2018 at 11:43 pm

    Homemade sausages sound delicious, but the gravy? WOW! That’s what takes them right over the top, YUM!

    • Reply
      Chris
      January 22, 2018 at 3:24 pm

      Alllllll about the gravy!!

  • Reply
    Hanady | Recipe Nomad
    January 21, 2018 at 11:45 pm

    Ok you’ve seriously peaked my interest here! I don’t eat pork so I’ll use ground beef… if I go with a fatty beef do you think it’ll work ok?

    • Reply
      Chris
      January 22, 2018 at 3:26 pm

      I haven’t actually tried, but I don’t see why not! The herbs I’ve used are catered towards using pork so maybe have a play around with that. Maybe swap out the 2 tsp of sage for 1 tsp rosemary! Let me know how you get on 🙂

  • Reply
    Jere Cassidy
    January 22, 2018 at 5:42 am

    I love sausage and glad you posted this. I pinned for later because these just look so tasty.

    • Reply
      Chris
      January 22, 2018 at 3:27 pm

      Awesome! Thanks, Jere! 🙂

  • Reply
    Tibbs
    February 5, 2018 at 4:30 am

    You state in the recipe notes that calories are based on 12% fat pork mince. That percentage of fat in pork sausage really is not considered “non-fat” pork that is stated in the recipe ingredient list. That is rather “lean” pork. Generally, most pork sausage recipes call for approximately 20-25 % fat content in the pork used. Pork butt/shoulder is usually used, as it contains the desired fat percentage content for a good sausage results.

    • Reply
      Chris
      February 5, 2018 at 11:56 am

      Hey Tibbs! Totally on board with you, don’t disagree at all! Unfortunately/fortunately that’s a typo which is supposed to state ‘22%’. Thanks for flagging that up! I’ve also added an extra section in the notes to distinguish the two more clearly as you’re right, it’s an important difference. Have a great day wherever you are in the world!

  • Reply
    Che dela cruz
    May 5, 2018 at 5:32 pm

    pleaseeee…the gravy

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