Beef and Black Pepper Sausages

Beef and Black Pepper Sausages

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  • Recipe difficulty: Medium
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Can be made with these products:

Makes: 10 Standard or 40 Cocktail Sausages
Preparation Time: 20 Minutes
Cooking Time: 15-20 minutes or 8-10 Minutes
Tools: Multi Food Grinder / K Beater / Sausage Filler


  1. Fit the coarse screen to the Mincer and mince the beef into the Kenwood Bowl. When all the beef has been minced, feed a little back through the Mincer to push through any remaining strips of meat left inside.
  2. Add the salt, pepper, mixed herbs, egg and breadcrumbs to the Kenwood Bowl. Using the K Beater, mix together at minimum speed.
  3. Replace the screen and cutting blade with the Sausage Filler. Dampen the end of the nozzle and slip on the sausage casing.
  4. Feed the sausage filling into the Mincer and through the Filler. Once all the filling has been used, twist the casing to make individual sausages.
  5. To cook the sausages, heat a little oil in a frying pan over a gentle heat. Fry slowly for 15-20 minutes, or 8-10 minutes for cocktail sausages, turning occasionally. These sausages are also particularly tasty when barbecued.


450g (1lb) boneless, shin of beef, cut into thin strips
5ml (1 tsp) salt
10ml (2 tsp) freshly ground black pepper
5ml (1 tsp) dried mixed herbs
1 egg
50g (2oz) fresh breadcrumbs
length of sausage casing, standard or small, depending on size of sausage required

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