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!
Servings: 6 sausages
Cost: £1.50 / $2
- 1lb / 500g 20% Fat Ground Pork, close to room temp (see notes)
- 1/2 cup Fresh Breadcrumbs
- 1 large Spring/Green Onion, very finely diced
- 1 Egg, beaten
- 1 small clove Garlic, minced
- 1 tsp EACH dried Sage, dried Parsley
- 3/4 tsp Salt
- 1/2 tsp EACH dried Thyme, Cracked Black Pepper, Fennel Seeds, crushed (see notes)
- 2 tbsp Olive Oil
In a medium sized mixing bowl combine 1lb/500g pork mince with 1/2cup fresh breadcrumbs, 1 tsp dried sage & parsley, 3/4 tsp, salt, 1/2 tsp thyme, cracked black pepper & crushed fennel seeds, 1 beaten egg, 1 diced spring onion and 1 minced clove of garlic. Don't overwork the meat, only mix until the ingredients are evenly distributed.
The mixture should come together nicely, but if for whatever reasons it's too wet to mould (different pork will have different water contents) then just add a few pinches more breadcrumbs.
Divide the mixture into 6 (around 1/3cup cup portions). Gently roll into sausage shapes of about 6" length. They will shrink slightly in the pan.
Heat up 2 tbsp olive oil in a large pan over medium heat. Add in sausages and turn each one over a few times to sear the outside. Continue cooking, flipping the sausages every now and then until nicely browned on the outside and piping hot through the centre (around 10-12mins).
a) 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). 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.
b) Room Temp - Important to take the pork out of the fridge around 15mins ahead of time, to bring it close to room temp before the sausages hit the pan. Frying cold meat always causes it to seize up slightly and dry out quicker.
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 a drizzle of olive oil and dice with a knife. The oil will stop them bouncing off the chopping board.
d) Fresh Breadcrumbs - Feel free to make your own by pulsing up fresh bread (1 large slice should do the trick). You can use store bought dried breadcrumbs, just reduce to 1/3 cup.
e) Seasoning - I find 3/4 tsp salt hits the sweet spot (sausages do tend to be fairly salty). If you're concerned about seasoning I recommend starting off with less, then make a miniature patty from the mixture and fry it up in a little oil. This will be your seasoning tester, so make adjustments accordingly after you've tasted that!
f) Make Ahead - You can roll these ahead of time, then tightly cover and store in the fridge (up to 24hours), then take out 15mins before frying and cook according to recipe. You can also roll ahead of time, tightly cover and FREEZE (up to 1 month) then thaw in the fridge and fry.
g) Storage - Allow any leftovers to cool, then tightly cover in the fridge (2-3days, longer at your discretion) or freeze (up to 1 month), then thaw in the fridge. From there can just reheat in the oven at 180C/356F until piping hot through the centre. They won't be quite as juicy as freshly cooked but still perfectly fine!
h) Calories - per sausage.
Calories: 239kcal | Carbohydrates: 2.91g | Protein: 15.55g | Fat: 18.35g | Saturated Fat: 4.814g | Polyunsaturated Fat: 2.233g | Monounsaturated Fat: 9.12g | Trans Fat: 0.097g | Cholesterol: 155mg | Sodium: 378mg | Potassium: 230mg | Fiber: 0.3g | Sugar: 0.43g | Vitamin A: 130IU | Vitamin C: 1.1mg | Calcium: 31mg | Iron: 1.39mg