Pork and Sundried Tomato sausage

There is not much to say about these sausages except that they are completely GORGEOUS! Actually, the measurements don’t matter that much – just chop up a bottle of sundried tomatoes and use some of the oil and water for the moisture.


1Kg ( 2.2lbs) Pork shoulder

100g (4 oz) Chopped sundried tomatoes
75g (3oz) rusk or breadcrumbs
125 ml (3oz) water

25ml (1oz) of the oil that the sundried tomatoes came in.

4 garlic cloves, crushed and chopped

10g salt (2 level teaspoons)
2g pepper (1 level teaspoon)

Grind the meat and then mix to make sure the fat content is completely mixed. Stuff into around 2 metres (6 ft) of ordinary pig casings for a bite, or sheep casings – you’ll need longer length, but they make great cold sausages! Leave overnight for all the flavours to develop.

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