Homemade Sausages

  • Yield : 12
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Homemade Sausages

Most kids love sausages don’t they? Harry does, and I find they are great to have in the freezer for emergency meals. I do sometimes struggle to find really good quality sausages, low in salt and full of good quality meat. It’s pretty rare and you really don’t want to know what’s in the not-so-good ones. So I have had a go at making my own. Harry doesn’t seem to know the difference, and I feel really good knowing exactly what is in them. I have also made these by putting the mixture on a paddle pop sick lamb kofta style, and they make a nice finger food when out and about.

You could add lots of other herbs and spices to these, or use a mixture of meats to change flavour and consistency. I would love to hear your ideas.

These freeze really well, you could make them and then freeze before cooking as this will keep them nice and moist when you do use them. You can also check out our freezer guide for more information.

Oh, and that’s our homemade tomato sauce in the picture – definitely worth a try for the saucy fans.

Nutrition Note: Homemade sausages are a quick and easy meal idea, high in protein, low in salt and iron-rich.  Serve with salad or vegetables for a very nutritious family friendly meal.

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  • 500g lamb, pork or beef, minced
  • 1 brown onion, very finely chopped (or processed)
  • 1 egg (optional - you can make these without it)
  • 1 tsp dried thyme
  • 1 tbsp fresh parsley
  • 2 garlic cloves, crushed
  • 1 pinch of nutmeg
  • 1 tbsp chia seeds (optional)
  • 1 pinch of salt (optional)
  • Extra virgin olive oil to fry


Step 1

Combine all ingredients together until well mixed. If time, cover and leave in fridge for flavours to infuse for around 10 minutes. -

Step 2

Take handfuls of mixture and gently roll into small sausages. Continue with the remaining mixture. Your sausages can be made to this point and refrigerated or frozen until ready to use. -

Step 3

Heat oil in a frypan over medium. Cook your sausages in the pan, gently rolling until completely cooked through. -

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Recipe Comments

  1. posted by Sam on July 5, 2014

    Just wondering if you have to soak the chia seeds first before adding them or whether you just add them straight in? Thanks!

    • posted by Allie on August 8, 2014

      Straight in is fine! A:)x

  2. posted by Janelle on September 9, 2014

    How well would these hold together if you added grated carrot, zucchini or spinach? Anything extra to bind it together?

    • posted by Allie on September 9, 2014

      You could try adding some veggies, sure! Let us know how you go 🙂 Ax

  3. posted by Michelle on September 11, 2014

    These look great, I can’t wait to try them. My boys love my homemade chicken sausages. Made with: chicken breast, onion, parsley, a little chicken stock, grated apple and breadcrumbs all blitz together in the food processor. Quick, easy & yummy.

  4. posted by sarah on November 24, 2014

    Can i freeze these once cooked??


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