Cambridge Sausage with Rice and Rusk

Cambridge Sausage with Rice and Rusk is an English pork sausage made with rice and rusk.

Lean pork500 g1.10 lb
Fat pork300 g0.66 lb
Boiled rice150 g0.33 lb
Rusk50 g1.76 oz
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
White pepper8.0 g4 tsp
Nutmeg1.0 g1/2 tsp
Mace1.0 g1/2 tsp
Sage, rubbed1.0 g1 tsp
Allspice, ground1.0 g1/2 tsp
Ginger0.5 g1/4 tsp
Cayenne0.25 g1/5 tsp
  1. Grind lean meat with 3/16” (5 mm) plate. Grind fat with 1/4” (6 mm) plate.
  2. Grind everything adding spices through 1/8” (3 mm) plate OR
  3. chop in a food processor adding 30 ml (1 oz fl) of cold water.
  4. Stuff into 32 mm hog casings.
  5. Refrigerate.
  6. Cook before serving.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs