These gingerbread pork sausages are a simple way to elevate a classic, with the gentle warmth and sweetness of Billington’s adding a delicious twist.
Our team recently had a go at making similar alongside Butcher Tom at Fordhall Farm – you can read more about the experience on our blog.
INGREDIENTS:
- 1.2kg pork shoulder (or pork with around 20% fat), minced
- 100g Billington’s Gingerbread, finely blitzed into crumbs
- 18g salt
- 6g ground black pepper
- 2 tsp dried sage
- 1 tsp dried thyme
- ½ tsp nutmeg
- ½ 1 tsp ground ginger
- Cold water
- Natural hog casings (approx. 3–4 metres), soaked and rinsed
1. Prepare your pork – If you have a mincer, mince the pork to a medium-fine texture for that classic consistency. If not, simply ask your butcher to mince it for you — most will be happy to help!
2. Mix the ingredients – Place the pork mince into a large bowl and add the salt, pepper, sage, thyme, nutmeg, and ginger. Add the gingerbread crumbs and mix until evenly combined. Gradually pour in the cold water, mixing well until the mixture becomes sticky and holds together — this helps create a good sausage texture.
3. Refine the mixture (optional) – If you have a mincer, you can pass the mixture through a second time for a smoother consistency. If not, don’t worry — a thorough mix is enough for great results at home.
4. Fill the sausages – If you have a sausage stuffer, carefully thread the casings onto the nozzle (this can be a little fiddly) and gently feed the mixture through, keeping the pressure even to avoid air pockets or splitting. No stuffer? A piping bag with a wide nozzle can work as a simple alternative. No casings at all? You can shape the mixture by hand into large sausage shapes or patties instead.
5. Shape and link – If using casings, twist into 12 large sausages or keep as a traditional long Cumberland coil. If you’re making skinless sausages, simply shape evenly by hand and chill for 20–30 minutes to help them hold their form.
6. Whether oven, frying, grill or bbq cook thoroughly and ensure piping hot throughout.
For an extra touch of morish flavour, serve in a hot dog bun and sprinkle over a little extra gingerbread crumb before serving.
Whether you’re cooking for family or hosting a BBQ, these sausages are a great way to bring something a little unexpected to the table. With their gentle spice and subtle sweetness, they add a warm, comforting twist that’s perfect for elevating everyday meals or making occasions feel that bit more special.
