Pork Sausage in Tomato Gravy

Home-made Pork Sausage in Tomato Gravy

Making your own pork sausage at home gives you the ability to control the type and amount of meat, fat and seasoning that goes into a sausage.  Here’s my version of Pork Sausage which I cooked in a tomato gravy.



  • 200 gm belly pork (minced)
  • 2 tablespoons dried prawns (soaked in hot water for 10 mins and minced)
  • 1 clove garlic (grated)
  • 1 tablespoon fried onion (minced)
  • 1 egg (beaten) – use 2 tablespoons for the sausage and keep the rest for the gravy
  • 4 tablespoons breadcrumbs
  • 1/2 apple (grated)
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 tablespoon honey
  • 1 tablespoon dried basil


  • 1 tablespoon oil
  • 1 clove garlic (minced)
  • 1 carrot (cut into small cubes)
  • 1 potato (cut into small cubes)
  • 2 tomatoes (cut into small cubes)
  • 2 tablespoon tomato sauce
  • 1 tablespoon sugar
  • 1 tablespoon dried basil
  • Egg (see above under Sausage)


1. Mix all sausage ingredients together and stir until the mixture is sticky.

2. Divide the mixture into 3 portions and wrap up each portion into a sausage using cling wrap.  Put the wrapped sausages in the fridge for 10 mins to firm up.

3. Remove the cling film from the sausage and shallow fry until cooked.  Remove from heat.

4. Slice the sausages and cut the carrot, tomato, and potato into cubes.

5. Put 1 tablespoon of oil in the pan and fry the minced garlic until fragrant.

6. Fry the potato and carrot until slightly brown.  Add the cut sausages, tomatoes, tomato sauce, sugar and simmer for 5 mins.

7. Add basil and stir in the beaten egg.  Turn off the heat immediately and serve.





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