Homemade Pork Sausages

'Bangers and Mash' is traditional British comfort food, but coming from South Africa, we have a different take on this family meal. These homemade sausages are ever so tasty and perfectly easy to make. Even better than the traditional pork sausage, they have no casings and can have the herbs and seasonings of your choice added to them. Instead of serving them with plain mash potato, we like to have 'Double Mash', 'Farmhouse Beans' (Boere Boontjies), and Apple Butter.

Ingredients:
450g fatty minced pork
breadcrumbs made from 2 slices of white bread - or 50/50
1 egg, whisked
1 clove garlic, peeled and chopped
1 small shallot, peeled and chopped
30ml fresh coriander leaves, chopped
celery salt and ground black pepper for seasoning
2-5ml chilli flakes, to taste
15-30ml soy sauce to taste
50ml olive oil for frying

Method:
Mix together all the ingredients, except the olive oil, seasoning well with celery salt, ground black pepper and as much chilli flakes as you enjoy. Fry a tiny bit of the mixture in a pan with a dash of olive oil to test the seasoning, adjusting to taste. Divide the mixture into 8-12 pieces and shape each into a sausage. Place on a baking tray or plate and set aside until ready to cook them. Chilling them for a couple of hours in the fridge helps to firm them up.

To cook the sausages, heat a frying pan on a low to medium heat. Add 50ml olive oil and gently fry the sausages for 12-15 minutes, until golden on all sides and cooked on all sides.

Serve with Double Mash, Farmhouse Beans and Apple Butter.