Feta and sun-dried tomato sausages

Clodagh McKenna shows that making your own skinless bangers easy - you could try experimenting with different flavourings with the pork mince
By Clodagh McKenna
Feta and sun-dried tomato sausages
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For the sausages

  • 450 g free range minced pork, from neck or shoulder
  • 50 g feta cheese, finely crumbled
  • 6 semi sun-dried tomatoes, finely chopped
  • 1 tbsp dried oregano
  • 1 egg, beaten
  • olive oil, for frying

For the potato cakes

  • 800 g mashed potato, made with butter and milk
  • small handful coriander, chopped
  • knob butter, melted

To serve

  • large handful rocket
  • balsamic vinegar
  • parmesan, shaved


1. For the sausages: mix together the pork, feta, sundried tomatoes, oregano and egg. Season with salt and pepper. Divide the mixture into 10 pieces and shape each one into a sausage. If you have time, chill in the fridge for a while to help them hold their shape.

2. Heat a frying pan and add in a slug of olive oil - one by one add the sausages and gently fry for about 10 minutes, turning every couple of minutes to make sure they are evenly cooked.

3. For the potato cakes: preheat oven to 220C/gas 7.

4. Mix the mashed potato with the coriander and season. Transfer to a piping bag and pipe into swirls on a lined baking tray. Brush with melted butter and bake for 15 minutes to lightly brown.

5. To serve: serve the sausages with the potato cakes and a rocket salad, dressed with balsamic and parmesan cheese.

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