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)|
|30 g||Dried cranberries (Main)|
|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)|
- 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.
More of Warren's ways with spiced mince