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Selsyg Kernowek (Cornish Sausages)

Selsyg Kernowek (Cornish Sausages) is a traditional English recipe (from Cornwall) for a classic sausage made from a blend of pork, breadcrumbs, thyme and black pepper that can be bound with egg, shaped and fried or stuffed into casings before frying. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Sausages (Selsyg Kernowek).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

10

Rating: 4.5 star rating

Tags : Herb RecipesPork RecipesBread RecipesBritish RecipesEnglish RecipesCornish Recipes



Ingredients:

1.25kg boiled ham or lean pork, minced (ground)
400g breadcrumbs
1 tbsp sea salt
2 tbsp freshly-ground black pepper
2 tbsp fresh thyme, finely chopped
1 egg (optional)
plain flour, for dusting

Method:

Combine the pork, breadcrumbs, sea salt, black pepper and thyme in a large bowl. Mix well to combine with your hands.

If using to fill sausage casings, use the mixture as is to fill the casings. These can also be shaped into sausages and fried immediately. If you are going to do this, add an egg to the pork mixture to help bind it. Flour our hands and shape the mixture into thick sausages. Dust these with four and set aside until you have shaped all of them.

To fry, heat oil in a pan, add the sausages (in casings or without) and fry for between 20 and 30 minutes (depending on size), or until nicely browned on the outside and cooked through. The sausages can also be oven baked. Cook for about 20 minutes at 200°C.

Serve for breakfast or supper.