CLASSIC SAUSAGES

Here are four more of my favourite sausage recipes. I especially love the simple Kids’ sausage, which is a hit in my household. Remember that all you really need is a good ratio of meat to fat (about 80/20), and then you can play around with all sorts of spices and herbs as flavourings. These recipes can also be used for making the hamburger patties for The best ever burger.

These sausages are made in exactly the same way as the ones flavoured with pork and fennel, so simply follow the instructions, using the ingredients in your chosen version below.

MAKES: 2 kg (4 lb 8 oz)

BEEF SAUSAGES

1 tablespoon sea salt

1 tablespoon dried sage

2 teaspoons freshly ground black pepper

4 teaspoons dried thyme

2 teaspoons chilli flakes

2 kg (4 lb 8 oz) minced (ground) beef, containing about 30% fat

NEW YORK–STYLE ITALIAN SAUSAGES

2 teaspoons freshly ground black pepper

2 tablespoons sea salt

1 tablespoon fennel seeds

3 teaspoons cayenne pepper

2 tablespoons sweet paprika

1 tablespoon dried oregano

2 teaspoons chilli flakes

45 ml (1½ fl oz) red wine

2 kg (4 lb 8 oz) minced (ground) pork shoulder

SPICY LAMB SAUSAGES

2 teaspoons cumin seeds, toasted and ground

2 teaspoons coriander seeds, toasted and ground

2 teaspoons fennel seeds, toasted and ground

2 tablespoons sweet paprika

2 tablespoons sea salt

6 garlic cloves, crushed to a paste

1–1½ tablespoons harissa paste, depending on how spicy you like your sausages

2 tablespoons extra virgin olive oil

1.6 kg (3 lb 8 oz) lamb shoulder, minced (ground)

400 g (14 oz) pork fat, minced (ground)

KIDS’ SAUSAGES

1 tablespoon sea salt

2 tablespoons finely chopped parsley

1.6 kg (3 lb 8 oz) minced (ground) beef

400 g (14 oz) pork fat, minced (ground)