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Chipotle Kentish Sausages

Every time we make “old-fashioned” food at home we find ourselves surprised at how fresh and lovely things taste, but yes it is usually the case that the preparation is not necessarily complex but time-consuming.

Last Christmas MrD got a nice little sausage maker, or should I say sausage stuffer.


For the first time we made sausages he chose a great recipe from the book “Good Things in England” by Florence White (1863 -1940).

This scholarly book presents recipes dating from the middle ages onwards and was responsible for encouraging much later serious research into british food history.

It inspired a whole generation of famous food writers including Elizabeth David.

The chosen recipe was originally published by Eliza Acton on 1854.

I want to provide you with the original recipe and then I’ll give you two different versions we’ve made.


  • 3 lbs lean pork
  • 2lb fat
  • 2 1/2 oz salt
  • 1 oz pepper
  • 3 tbsp minced sage
  • 1 tsp minced nutmeg


Chop the meat rather coarsley as sausages thus made are lighter, though not so delicate.

When the fat and lean are partially mixed strew over them the salt, beaten to a powder and mixed with pepper and 3 tbsp of sage very finely minced.

Turn the meat with the chopping knife until all the ingredients are well blended.

Test it by frying a small portion to see if it be properly seasoned, if not add more.

These sausages are not as a rule put into skins when made at home, but simply formed into cakes, and after being well floured, fried or grilled. They must be watched and often turned.

IMG_5350Our recipe will produce 10 medium sausages, it takes some patience to learn how to fill the sinks, how much pressure to apply and how to handle the sausages, but with a little bit of practice you will master sausage making in no time.

You will need: 

  • 500g chopped pork
  • 2 tsp salt
  • 2 tsp freshly ground pepper
  • 3 tbsp minced sage
  • 1 tsp minced nutmeg
You can get the sausage skins in specialized kitchen and cooking suppliers.


In a food processor mix all the ingredients and using the mincing setting incorporate all the ingredients. This will take about 3 minutes or until the pork is perfectly minced.

Fill your sausage maker, set the tip and insert the skin.

You can make them on your own but it’s easier if someone helps either filling the skins or operating the sausage maker.

Every time you finish each sausage twist to the contrary side of the previous. That is: If you twist the first one to the right, twist the next one to the left and so on.

Once they’re done, tie the ends with a piece of string and let them set in the fridge for at least one hour before cooking.

If you fry them, do not set the heat too high or they will burst. 

Another easy way to cook them is by simply placing them in some tin foil and bake them at 150C for 20 minutes, turning them half way through.

chipotleThe Chipotle version requires:

  • 2 tbsp of chipotle purée
  • 1/2 onion

Don’t add sage.

The method is exactly the same.


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