Wild garlic and nettle ale sausages

I made the sausages yesterday, trying them out for supper tonight. They smell wonderful!!

2lbs lean pork, cubed
2lbs belly pork , cubed
4 slices stale bread, grated
about 1/4 pint or so of nettle ale
big handful of wild garlic leaves (ramsons)
plenty of seasoning - white pepper and sea salt


Mince the meat together, mix well for a good few minutes with rest of ingredients; should be of a soft, but still malleable consistency. Heat a frying pan with a little oil in and make a little pattie with a bit of the mixture; cook on both sides then taste, to checks easoning, and adjust raw mix if required. Fill sausage skins, leave to rest several hours before cooking. Freeze surplus. If you have no suasuge stuffer and /or skins, roll into sausage shapes with damp hands before resting them.

The left over garlic leaves were used to make a pesto - garlic leaves, sea salt, freshly ground black pepper, olive oil, handful of pine nuts. Chop leaves, then crush all with pestle and mortar, adjust seasoning if required. Keep in fridge. Serve with pasta, ditted on pizzas, mixed into salad dressings, etc. Keeps you goin guntil the basil comes in, which won;t be long now.

It's lovely to make use of the wild things that can be foraged. I don't usually make lots of each thing from foraged stuff, as the shortness of the season adds to the enjoyment of the wild food I think.