Homemade Skinless Sausages with Gravy
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5 from 7 votes

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!' 
Prep Time20 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner, Main Course
Cuisine: Universal
Servings: 6
Calories: 220kcal
Author: Chris Collins


  • 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.


  • 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!
  • 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.
  • 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. 
  • 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.
  • 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.



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. 


Calories: 220kcal | Carbohydrates: 3.09g | Protein: 15.57g | Fat: 16.16g | Saturated Fat: 4.386g | Polyunsaturated Fat: 2.357g | Monounsaturated Fat: 7.254g | Trans Fat: 0.135g | Cholesterol: 155mg | Sodium: 95mg | Potassium: 244mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 350IU | Vitamin C: 1.7mg | Calcium: 40mg | Iron: 1.4mg