Essex Epping Sausages Recipe

food from great britain
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 Updated 12/03/2017

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A traditional skinless regional pork sausage from Epping inn Essex seasoned with an interesting range of herbs and spices.


  • 1lb pork
  • a little sage, thyme, summer savoury, marjoram, lemon, nutmeg
  • 1lb raw suet
  • salt and pepper
  • 1 egg
(see measure conversions for more information on quantites)


  1. Mince the pork and shred the raw suet.
  2. Mix all the ingredients together.
  3. Make into shape of sausages and fry or grill.

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 12 - 24 sausages


Hi, I agree that this is a traditional recipe so it should work ok. I think the suet used needs to be raw suet and not the type of suet that one would buy in a packet. I think that should work much better and be less greasy.
#2 - diana - 03/12/2017 - 13:33
What about breadcrumbs or some kind of filler?
#1 - Pat Wright - 02/25/2016 - 13:38
We tried this recipe some time ago and, with 1lb suet to 1lb minced meat, it was a truly greasy mess.

We have seen this posted on various sites and they all give the same quantity of suet.

We reduced it to about 3 oz, but even that was still a wee bit too much

#0 - David Kennett - 07/17/2010 - 04:30
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