These sausages are flavoured with Christmas spices so make a perfect breakfast on December 25. Try the spice mix in this recipe combined with other goodies to make a festive butter that's great for everything from pikelets to gingerbread.
Christmas spice mix
| 1 tsp | Black peppercorns (Main) |
| 1 tsp | Cloves (Main) |
| 1 tsp | Ground mace, or grated nutmeg (Main) |
| 1 tsp | Allspice berries (Main) |
| 1 piece | Cinnamon stick (Main) |
Sausage mix
| 40 g | Dates |
| 30 g | Dried cranberries (Main) |
| 1 splash | Gin |
| 250 g | Pork fat, or use belly pork, finely chopped (Main) |
| 500 g | Turkey mince (Main) |
| 1 tsp | Sea salt flakes, a large spoonful |
| 1 tsp | Orange zest |
| 1 tsp | Ginger, grated |
| 1 tsp | Christmas spice (Main) |
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Directions
- Make a Christmas spice mix by lightly toasting black pepper, cloves, mace (or nutmeg), allspice berries and a piece of cinnamon bark. Blitz in a spice mill until finely ground (or use a mortar and pestle). Store in an airtight container.
- Chop dates and cranberries, cover with a pour of gin and leave to soften.
- Finely chop fresh pork fat (or pork belly) then blitz in food processor until finely ground and paste-like. Add to a bowl with turkey mince, sea salt flakes, orange zest, grated ginger and 1 tsp Christmas spice. Mix all together well, chill and turn into breakfast patties, or fill sausage casings.
