Ham Sausage-English

An English ham sausage. with rusk

MeatsMetricUS
Lean pork from legs or shoulders400 g0.88 lb
Fat pork250 g0.55 lb
Rusk150 g0.33 lb
Water200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Cure #12.5 g1/2 tsp
White pepper2.0 g1 tsp
Ginger0.5 g1/4 tsp
Mace1.0 g1/2 tsp
Cayenne0.3 g1/8 tsp
Instructions
  1. Soak rusk in water.
  2. Grind lean pork through 1/8” (3 mm) plate.
  3. Grind fat through 1/4” (6 mm) plate.
  4. Mix lean pork with salt and spices until sticky.
  5. Add soaked rusk and fat and remix.
  6. Stuff into beef middles, large diameter hog or fibrous casings.
  7. Hang at room temperature.
  8. Smoke for 2 hours at 60° C (140° F).
  9. Cook in water at 80° C (176° F) for 40 minutes or until meat reaches 72° C (160° F) internal temperature.
  10. Cool in cold water, dry in air to evaporate moisture and refrigerate. The sausage is ready to eat without cooking.
Notes
In the past the sausages were simmered for about an hour and afterwards cold smoked for 10 days.

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