Welsh Dragon sausage recipe

The key here is the leek and chilli! Make sure you use a chilli that has some go to it, as it really adds a lovely dimension to this incredibly tasty sausage.

Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!

• 600 g fatty pork shoulder diced
• 100 g pork fat
• 1 1/2 tsp salt
• 1 hot red chilli de-seeded
• 1/2 tsp pepper
• 1/2 tsp marjoram
• 2 cloves of garlic minced
• 150 g leek steamed
• 50 g breadcrumbs fresh
• 1 meter hog casings soaked in warm water

• Place the diced pork and fat in the freezer about an hour ahead of time
• Soak about 1 meter of hog casings in warm water
• Cool the metal parts of your grinder and stuffer before use, if possible
• Remove the diced pork from the freezer when its got a frozen crust to it
• Grind the pork and fat into a bowl. Keep the bowl chilled whilst you prepare the spices
• Mix all the spice mix ingredients together in a bowl
• Add all of the ingredients, to the ground pork and fat and mix thoroughly, then chill in the fridge for 30 mins.
• Re-grind the mixture into a chilled bowl
• Stuff the mixture into the hog casing and twist off into 6 inch links