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Recipe for family meals :

The British Designa Sausage

This recipe comes from leading sausage making supplier Designasausage.

Concerns about the nutritional content of children's diets was the motivation behind the launch of Designasausage, a company that produces healthy-eating, home sausage making kits, set up by mother and daughter team, Janet Schuster and Gaynor Preece in 2003.

Gaynor's two young children were the inspiration behind this enterprise. Clem, aged 4, is an asthma sufferer and Gareth, aged 7, is prone to persistent eczema. Gaynor, at her wits end with the usual prescribed remedies, decided to see if a change of diet might help.

"Both of the kids loved sausages, but when I tried to find preservative and additive free sausages it was much more difficult than I had imagined - so we started making our own. Sausages are easy and fun to produce at home once you have the equipment, and the end results were so delicious that we decided to develop the idea into a business venture! The kids had a great time helping out, and we organised tastings with their friends, who gave the thumbs up to all of the recipes that we now offer our customers."

"A couple of generations ago it was commonplace for families to make their own. We just want people to have a go and see how easy and inexpensive it is to make wonderful nutritious sausages made by your own fair hands. It makes a wonderful family weekend activity!"


650g cubed lean pork shoulder (well chilled)
315g cubed pork belly (well chilled)
100g dried breadcrumbs
20g Cumberland sausage mix from
10g sausage stabiliser
100ml iced water


  • Cube the pork and remove the sinews or ask your butcher or farmers market to do it for you.
  • Freeze the pork and fat for 30 minutes before mincing.
  • Mince the meat and fat together through your mincer.
  • Add the rest of the ingredients to the minced pork and mix thoroughly. You get better results by mixing with your hands however you can use a wooden spoon.
  • Fry a small amount of the mixture and taste to see if you need to adjust the seasoning.
  • Fill into casings, link and leave to rest in the fridge overnight.
  • Allow four days shelf life or freeze after resting in the fridge.

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