Langton's Paprika & Fennel Cured Sausage

Langton's Paprika & Fennel Cured Sausage

19th October 2020

Langton's Paprika & Fennel Cured Sausage

We love British sausage in all its forms. However, not many people have ever tried to make links at home. It’s not as hard as you might think. You just need a piping bag to help you get the ingredients into the casings. We asked our chef for his most simple, fool proof sausage recipe to help you get started making these delicious meats at home today. Remember to purchase your ingredients from a local butcher to get the freshest cuts available.


1kg minced lean pork shoulder

200g pork back fat, diced

25g fine salt

1½ tbsp smoked paprika

3 garlic cloves, crushed

1½ tbsp crushed black peppercorns

1½ tbsp fennel seeds

25-50ml red wine

Natural sausage skins


Place all of the ingredients, except the skins, into a bowl and mix until well combined.

Press the sausage meat into a piping bag with a round nozzle in the end.

Place a sausage skin over the end of the nozzle and squeeze the sausage meat into the skin.

Fill the skins.

Twist the sausage at 30cm intervals to form individual sausages then prick carefully with a toothpick to release any air pockets.

Hang in a cool dry place for at least one month, preferably up to three months, so they cure nicely. A larder is a great place for this and you can use wire hangers to suspend the links so they don’t attract the interest of any critters.

Three recommended sausages to try from our head chef

• Wild boar & apple
• Chorizo & quince
• Sage & Onion


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