When my children ask what’s for dinner and I say “sausages,” you can hear their delight as they come to the table. Sausages are a family favourite, and because of that I prefer to make my own so I know exactly what goes into them. Making sausages at home also gives you the chance to add extra vegetables or adjust the seasoning to suit your family’s tastes.
I had a packet of D’Orsogna Deli Fresh Spicy Chorizo in the fridge and decided to experiment by blending it with pork mince to make skinless sausages. I was initially worried the chorizo might be too spicy for the kids, but its heat is tempered when mixed with mild pork mince, onions and breadcrumbs. The result was a flavourful, well-balanced sausage that the boys happily ate.
For convenience I used a food processor to combine the ingredients quickly and evenly. If you don’t have a food processor, you can place everything in a large bowl and mix thoroughly with your hands until well combined. Either method works—just make sure the mixture is evenly mixed so each sausage cooks and tastes the same.
Ingredients
1 packet D’Orsogna Deli Fresh Spicy Chorizo (80 g), chopped
500 g pork mince
1 onion, finely diced
1 egg
1/2 cup dried breadcrumbs
1 tbsp sweet paprika
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
Method
1. Place all ingredients into the bowl of a food processor and pulse until the mixture is evenly combined, about 20 seconds. If you don’t have a food processor, combine everything in a large bowl and mix well with clean hands until the mixture is uniform.
2. Shape the mixture into small sausage shapes, using golf-ball sized portions rolled into logs. Place the sausages on a tray, cover and chill in the fridge for at least one hour, or longer if you have the time. Resting allows the flavours to develop and helps the mixture firm up.
3. Lightly spray a non-stick frying pan with oil or add a small amount of neutral cooking oil and cook the sausages over medium heat. Turn them regularly so they brown evenly and cook through without burning. Cooking time will vary depending on the size of the sausages, but aim for a golden exterior and an internal temperature that indicates the pork is fully cooked.
Serve these skinless chorizo pork sausages with a fresh salad and oven-baked chips for a family-friendly meal. I like to top them with a simple sauce made by mixing sweet chilli relish with natural Greek yoghurt — it softens the spice and adds creaminess. They also work well with mustard, tomato chutney or a light aioli.
This recipe yields about 16 small sausages, depending on how large you make them. They are perfect for little hands, lunchboxes, or a simple weeknight dinner.
Storage and Safety
Store cooked leftovers in an airtight container in the fridge for up to three days. Reheat thoroughly before serving. The uncooked sausage mix can be kept in the fridge for up to 24 hours; if you need to store it longer, freeze portions in an airtight container or freezer bag and thaw in the fridge before shaping and cooking.
Tips and Variations
- For a milder version, reduce the amount of chorizo or choose a less spicy cured sausage.
- Add finely grated carrot or zucchini for extra vegetables and moisture—be sure to squeeze out excess liquid from zucchini before mixing.
- Try different herbs such as oregano, thyme or a little rosemary to vary the flavour profile.
- If you prefer, thread the mixture into natural casings or use a sausage stuffer for traditional sausages.
- Freeze formed but uncooked sausages on a tray until firm, then transfer to a freezer bag for longer storage. Cook from frozen or thaw overnight in the fridge.
Making sausages at home is economical, flexible and often more wholesome than many store-bought options. With a little practice you can tailor the seasoning, spice level and mix-ins to suit the whole family.