Pork sausages with peas and Berkswell

Name: Pork sausages with peas and Berkswell
Total time: 1 h
Ingredients: 500g of pork mince; 335g of pork back fat, minced; 8g of curing salt; 3.5g of milk powder; 1.5g of mustard powder; 1.5g of ground mixed spice; sausage skins, soaked in cold water; 1kg fresh peas in the pod; 1 gem lettuce; 50g of mint leaves; 15g of unsalted butter; 10g of extra virgin olive oil; 1 lemon; sea salt; 50g of Berkswell cheese; nasturtium flowers and leaves

by Ollie Templeton

Item 1 of 1

Main
medium
4
60 minutes

Making sausages at home is easier than you might think – even if you don't have a sausage stuffer, you can use a funnel to work the filling into the casings. This recipe sees homemade sausages paired with a flavour-packed pea and mint sauce with gem lettuce and plenty of Berkswell cheese . Read more about Ollie and see his other recipes here.

First published in 2019

discover more:

Ingredients

Metric

Imperial

Sausages

500g of pork mince
335g of pork back fat, minced
8g of curing salt
3.5g of milk powder
1.5g of mustard powder
1.5g of ground mixed spice
sausage skins, soaked in cold water

Peas

1kg fresh peas in the pod
1 gem lettuce
50g of mint leaves
15g of unsalted butter
10g of extra virgin olive oil
1 lemon
sea salt

Garnish

50g of Berkswell cheese
nasturtium flowers and leaves

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Method

The day before making the sausages, mix the curing salt and pork mince together. Cover and leave in the fridge for twenty-four hours

Using your hands, mix the salted pork mince with the rest of the ingredients in a bowl placed over iced water

Using a sausage stuffer or a funnel, fill the sausage casings with the pork mixture, ensuring there are no air pockets. Twist into 8 short lengths, prick with a pin all over and leave to dry overnight

The next day, preheat an oven to 180°C/gas mark 4

Place the sausages onto a baking tray and roast for 30–45 minutes, or until cooked. Meanwhile, shell the peas (reserving the pods) and set aside. Juice the pea pods in a juicer and shred the gem lettuce

Gently melt the butter in a pan with the olive oil and add the fresh peas, shredded lettuce and mint leaves (reserving some for garnish). Add the pea pod juice and stir until emulsified. Add lemon juice and salt to taste

To serve, place a spoonful of the pea and lettuce mixture on the plate, ensuring there is a good amount of sauce. Place the sausages on top, then garnish with the nasturtium flowers and mint leaves. Finish with a generous grating of Berkswell cheese

First published in 2019

discover more:

Ollie Templeton

Brought up in Spain, Ollie Templeton moved back to the UK as a teenager to pursue a career as a chef. After cutting his teeth in the kitchen at Moro, he set up Carousel – a restaurant and creative hub in London – along with his brother and cousins, where he both serves his own menu and hosts an ever-changing line-up of guest chefs.

Get in touch

Please or register to send a comment to Great British Chefs

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod