These homemade sausages don’t require casings to keep them together so they’re easy to put together. And remember that sausages need lots of lovely fat to keep them from drying out so don’t use a lean cut of pork.

500g high welfare pork, non lean - I use pork chops including the fat

1 spring onion, finely diced

1 garlic, minced with salt

1 tbsp finely diced parsley

1 tsp fresh thyme leaves

2-3 sage leaves, finely diced

1 tsp fennel seeds, crushed

1 slcie bread, soaked in milk, then squeezed dry

1 tbsp oilive oil, plus extra for frying

1 egg

Salt & pepper for seasoning

1. Use a food processer, or just use a knife and chopping board, mince pork to a course grind. In a bowl, combine all ingredients. Use your hands for the best mix.

2. Heat a little oil in a pan and fry a tiny amount of your sausage meat to test for seasoning. You may need to add more salt and pepper – don’t be afraid to season well.

3. Divide meat mixture into 6 sausage shapes and chill in freezer for 10 mins. This helps to hold the mixture together during cooking.

4. Fry over medium/high heat for a few minutes, turning to sear and brown all surfaces.

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