Another of my favourites, originally based on an Italian recipe from a deli that used to be owned by our friends Lee and Mimo. This can be used to make a burger or sausage, it’s up to you.

5 lb minced pork
3 ts Fennel seed
2 ts fresh ground Pepper
1 1/2 ts Sage Leaves
5 Cloves pressed garlic
3 ts Salt
1/2 pint  red wine

For sausages you can add 1/2lb of fresh bread crumbs and soak in the wine before combining. The traditional italian sausage would possibly not use any bread crumbs as it is a coarser, more “burger like” consistency.

Mix well and stuff into sausages casing or press into burgers. If making sausages, this is best produced unlinked and portioned into 2lb rings. The rings can be cooked just as well in one piece in a frying pan or, crossed through with skewers, on the barbecue.

Any hearty red wine works well with this and possibly a bit of homemade chilli sauce.

This weekend we had the in-laws over to stay. They live in Yorkshire but there is Welsh ancestry on my father in laws side. The weather was good, so we got the barbecue fired up for the first time this year. On the spur of the moment, we created this new burger recipe to celebrate, part Welsh, part Yorkshire, all Great and British.

500g minced beef (try not to get extra lean as you need the fat to bind)
500g minced pork
1 medium onion, chopped and processed in blender till fine
2tbs Henderson’s Relish (The Yorkshire ingrredient)
1tsp Red Welsh Mustard
Salt and pepper to taste

This is very easy to do, can be prepared in advance and stored in the fridge until ready.

Put all the ingredients into a large mixing bowl and work together by hand. You will know when you have blended everything together as the mixture will be a constant off red colour, the mustard creates that. Take a handful and press together like a snow ball, press flat to about 1/2 inch on a clean board. Lift with pallet knife onto a plate. Repeat until you have used all the mixture up.

All you have to do it is put them on the white hot barbecue, let them cook and enjoy