The pork and leek combination is a classic British banger. This is a step by step beginners guide to making and piping this great sausage.

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My kitchen temp: 19c

Recipe:

The recipe is given in percentages so that you can adjust depending on the amount of meat you would like to use. It also makes adjustments easy.

100% (2 kilos) - equal quantities of trimmed and minced pork shoulder and pork belly
12.5% (250g) - washed and blitzed leeks
10% (200g) - medium to fine bread crumbs
20% (400g) - cold water to soak breadcrumbs
1.5% (30g) - Sea salt
0.25% (5g) - White peppercorns
0.25% (5g) - Fennel seeds

Natural sausage casings

Make sure your minced pork is cold and add it to a large mixing bowl
Add the leek, soaked breadcrumbs and seasoning
Mix really well squeezing the mix for a bout 10 minutes. The mix will turn sticky.
You can fry a small patty off to test the seasoning. If you make any adjustments make sure to adjust the percentages in your recipe
Pop the mix in the fridge for an hour to chill back down
Soak your sausage skins for 20 minutes in room temp water. I change the water every five minutes and rinse the casings at the same time
Load the sausage machine with the mix
Carefully thread the casings on to the nozzle
Slowly pipe the sausages being careful not to over fill. This will come with practice
Link the sausages and leave to rest covered in the fridge for 24 hours
Cut the chain of sausages in to individual bangers and store. They keep really well in the freezer

In my opinion they cook best in an oven heated to 200c / 395f. Pop them in to a cold oven proof pan or baking tray with some olive oil. Turn as needed.
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