Cambridge Sausage with Rice and Rusk

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

MaterialsMetricUS
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 materials
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
Instructions
  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

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages