Entree: United Kingdom – Wales – Pork and Leek Sausages (Fresh pork sausages seasoned with sautéed leek and herbs typical of Welsh butchery)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) ground pork, preferably 20–25% fat
- 6 oz (170 g) leek white and light green parts, finely sliced and sautéed
- 1/2 cup (50 g) fresh white breadcrumbs
- 1/4 cup (60 ml) whole milk
- 1 large egg, beaten (approx. 1 3/4 oz (50 g))
- 2 tsp (10 g) fine sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) ground nutmeg
- 1 tbsp (15 ml) fresh sage, finely chopped (or 1 tsp (1 g) dried)
- 1 tbsp (15 ml) fresh thyme leaves, chopped (or 1 tsp (1 g) dried)
- 1 tbsp (15 ml) vegetable oil for sautéing leeks
- Natural hog casings, soaked and rinsed (no measurement)
- Additional oil or butter for frying or grilling (no measurement)

Show original ingredient measurements

- 2 lb (900 g) ground pork, preferably 20–25% fat
- 6 oz (170 g) leek white and light green parts, finely sliced and sautéed
- 1/2 cup (50 g) fresh white breadcrumbs
- 1/4 cup (60 ml) whole milk
- 1 large egg, beaten (approx. 50 g)
- 2 tsp (10 g) fine sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) ground nutmeg
- 1 tbsp (15 ml) fresh sage, finely chopped (or 1 tsp / 1 g dried)
- 1 tbsp (15 ml) fresh thyme leaves, chopped (or 1 tsp / 1 g dried)
- 1 tbsp (15 ml) vegetable oil for sautéing leeks
- Natural hog casings, soaked and rinsed (no measurement)
- Additional oil or butter for frying or grilling (no measurement)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add the finely sliced leek and a pinch of salt and sweat until very soft and translucent, about 6–8 minutes. Remove from heat and cool to room temperature.
2. In a small bowl, combine the breadcrumbs and milk and let soak until the milk is absorbed, about 5 minutes. In a large mixing bowl, combine the ground pork, cooled leeks, soaked breadcrumbs, beaten egg, salt, pepper, nutmeg, sage, and thyme. Mix gently but thoroughly until the mixture is evenly combined and tacky.
3. If stuffing by hand, fit a sausage stuffer or use a funnel attachment on a stand mixer. Rinse and slide the prepared hog casings onto the nozzle. Fill the casings with the sausage mixture, being careful not to overfill; twist into links of desired length (about 4–5 oz (110–140 g) per link). If not stuffing, form into patties about 4 oz (110 g) each.
4. To cook: pan-fry over medium heat with a little oil or butter, turning occasionally, until golden and cooked through, about 12–14 minutes for links. Alternatively, grill over medium heat or bake at 375°F (190°C) for 20–25 minutes until internal temperature reaches 160°F (71°C).
5. Rest the sausages 5 minutes before serving. Serve with mustard, fried onions, or traditional Welsh accompaniments such as mashed potatoes and lightly buttered greens.

1. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add the finely sliced leek and a pinch of salt and sweat until very soft and translucent, about 6–8 minutes. Remove from heat and cool to room temperature.
2. In a small bowl, combine the breadcrumbs and milk and let soak until the milk is absorbed, about 5 minutes. In a large mixing bowl, combine the ground pork, cooled leeks, soaked breadcrumbs, beaten egg, salt, pepper, nutmeg, sage, and thyme. Mix gently but thoroughly until the mixture is evenly combined and tacky.
3. If stuffing by hand, fit a sausage stuffer or use a funnel attachment on a stand mixer. Rinse and slide the prepared hog casings onto the nozzle. Fill the casings with the sausage mixture, being careful not to overfill; twist into links of desired length (about 4–5 oz / 110–140 g per link). If not stuffing, form into patties about 4 oz (110 g) each.
4. To cook: pan-fry over medium heat with a little oil or butter, turning occasionally, until golden and cooked through, about 12–14 minutes for links. Alternatively, grill over medium heat or bake at 375°F (190°C) for 20–25 minutes until internal temperature reaches 160°F (71°C).
5. Rest the sausages 5 minutes before serving. Serve with mustard, fried onions, or traditional Welsh accompaniments such as mashed potatoes and lightly buttered greens.