Sausage making is not difficult! There, we said it. Or rather, our resident gin chef Carol - who has come up with this mouthwatering recipe for pork and gin sausages with gin and pickle relish - said it.

Sausage casings are readily available from good butchers or online, and sausage-filling kits can be manual or attachments to food processors. If all this is too daunting, simply shape the sausage mix into patties, like burgers, and they will be just as tasty!

Now all we need is the weather for a good BBQ….

Pork & Gin Sausages

Makes 12 Sausages

450g free range pork belly, minced
450g free range pork shoulder, minced
1 tbsp chopped fresh sage
1 tbsp chopped fresh thyme
Seeds of 2 green cardamom pods, crushed
3 juniper berries, crushed
½ tsp finely grated lemon zest
½ tsp finely grated root ginger
¼ tsp ground nutmeg
½ tbsp ground white pepper
1 garlic clove, minced
3 tsp salt
50ml gin*
60g fine white breadcrumbs
About 2m natural sausage casing

Pop all the ingredients except the casings into a large bowl and mix together thoroughly. The best and easiest way to do this is to squish it all together with clean hands. Leave to rest for up to two hours.

Soak the sausage casings as instructed on the pack. Tie the end of the casing and pop on the end of your sausage filler. Fill with the sausage meat and gently fill the casing. Support the casing as it fills, to ensure no air bubbles are in the sausages.

When all the meat is in the casing, twist the sausage at around 10cm intervals to form individual sausages. Finish with a knot at the loose end.

If not using sausage casings, form the sausage meat into patties. Store in the fridge overnight to firm up before popping on the barbeque and serving with Gin and Pickle relish.

Gin & Pickle Relish

4 large pickled gherkins
1 tsp sugar
1 tbsp wholegrain mustard
½ tsp onion powder
¼ tsp fresh ground black pepper
2/3 tsp ground cinnamon
½ tbsp Theodore Pictish Gin
½ tbsp white wine vinegar

Chop the gherkin finely either by hand or in a food processor. Add the remaining ingredients and mix well. Chill overnight in the fridge before serving with the sausages.

*Carol used Theodore Pictish Gin, our Gin of the Month for July 2019.

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