Put 500 grams of lean minced pork in a largeish bowl and add a teaspoon of salt and a two teaspoons of dried sage. I rub the sage between my fingers as it goes into the bowl as it releases the flavour a little more. Mix the ingredients together with your hands until all the ingredients are mixed and the mince is smooth.
Chop or grate 50 grams of onion and mix into the the mince mixture.
Add 200 millilitres of chilled water – put the water in the fridge about an hour before you start. Mix the water in with the mince mix. The mixture will be quite soggy and sticky and this is how it should be. I leave about a tablespoon of the water out and replace it with verjuice*.
Add 150 grams of breadcrumbs made out of day old bread. I used soda farls and I grated them and then mix them into the sticky mince mixture. If the mixture feels too sticky then add more breadcrumbs a little at a time.
Once that is done line a loaf tin with cling film and then put the mixture in it. Cover with cling film and then leave in the fridge for 24 hours. Slice and cook straight away. If the mixture feels too soft to slice then you can make burger like patties shaped squarish which is the aim anyway!!
They freeze well with a piece of grease proof paper between each sausage.
Verjuice is simply the juice of not quite ripe green grapes. You can pound them in a mortar and pestle and use the resulting juice in cooking where lemon juice or vinegar would be too acidic. It’s simple to make and if you haven’t unripe grapes then you can use ripe ones mixed with a little juice from tart apple, again pounded in a mortar and pestle. You can buy this in bottles made from apples or grapes.