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Making Sausages at home

Everyone loves a delicious, plump banger sizzled to perfection, but think how much better it will taste if you've made it yourself.


It couldn't be simpler. Watch the video to see how easy it is, then follow the step by step guide below.

Watch this video

How to make


Just combine the seasoning mix with your mince


Cut the casing into three sections


Pipe the mix into the casing


Pinch and twist to create links of sausagey loveliness


Cook them long and low until they acquire an all-over tan and you just can't wait any longer

Click below to reveal

Cumberland Ring with parsnip mash & caramelised onion gravy

Parsnip mash

What you need (serves 4)

  • 1kg parsnips, chopped
  • 180ml milk, heated
  • 2 garlic cloves, crushed
  • 40g butter, softened

What you do

  1. Boil, steam or microwave the parsnips until tender, drain.
  2. In a bowl, mash with the milk until smooth then stir in the garlic and butter.

Tip: The same amount of sweet potato, celeriac, butternut squash or pumpkin can be used instead of parsnip.

Caramalised onion gravy

What you need (serves 4)

  • 2 onions, halved and sliced
  • A large knob of butter
  • 500ml beef stock
  • 1 tbsp wholegrain mustard

What you do

  1. Place the onions, butter and a pinch of salt in a medium pan; cook over a low heat for about 30 minutes, stirring occasionally, until dark brown and caramelised.
  2. Add the stock and mustard, simmer for 20 minutes.

Tip: Red or white onions both work for this recipe.

farmhouse hot dog with caramelised red onion jam & sweet potato chips

Sweet Potato Chips

What you need (serves 6)

  • 4 large sweet potatoes, skin on, cut into chips
  • 4 tbsp olive oil
  • 2-3 tsp salt flakes
  • 3 tsp smoked paprika

What you do

  1. Heat the oven to 200°C/400°F. Toss the chips in the oil and arrange on a baking tray.
  2. Cook for 30 minutes until tender. Mix together the salt and paprika, sprinkle over the chips before serving.

Red Onion Jam

What you need

  • 10 white onions, peeled and finely sliced
  • 3 litres water
  • 2 bay leaves
  • 1 sprig thyme
  • 2 cups demerara sugar
  • 2 cups white wine vinegar
  • 1 cup olive oil
  • 1 cup white wine

What you do

  1. Place the onions, water and bay leaf in a large pan, cover and simmer until the onions are very soft.
  2. Add the rest of the ingredients and cook over a low heat for 3-4 hours, stirring occasionally, until the liquid is reduced by two thirds and a jam-like texture is obtained.
  3. Remove the bay leaf, season with rock salt and spoon into a hot, sterilised jar. Seal and store in a cool, dark place.

rustic apple & onion toad in the hole

What you need (serves 4)

  • 100g plain flour
  • 1 egg, lightly beaten
  • 300ml milk
  • Pinch of chopped thyme
  • 1 tsp wholegrain mustard
  • 1 medium white onion, sliced
  • 1 apple, skin on, sliced
  • 6 sausages
  • 1 tbsp sunflower oil

What you do

  1. Place the flour and a pinch of salt in a large bowl. Make a well in the centre and pour in the egg and a splash of milk. Using a whisk, draw the flour in, gradually adding the remaining milk. Add the thyme and mustard and mix well.
  2. Preheat the oven to 220°C/430°F. Grease a medium roasting tin with sunflower oil. Arrange the onion, apple and sausages in the tin, season and cook for 10 minutes.
  3. Pour over the batter and cook for 30-40 minutes until the batter is golden and well risen.