Cambridge Sausage with Rusk

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

Calories: 260

Servings: 10

Prep time: 30 minutes

Cook time: 30 minutes

Materials	Metric	US
Lean pork	500 g	1.10 lb
Fat pork	250 g	0.55 lb
Rusk	100 g	0.22 lb
Water	150 g	3 oz fl

Ingredients per 1000g (1 kg) of materials

Salt	12 g	2 tsp
White pepper	6.0 g	3 tsp
Nutmeg	1.0 g	1/2 tsp
Sage, ground	1.0 g	1/2 tsp
Coriander	1.0 g	1/2 tsp
Allspice	1.0 g	1/2 tsp
Cayenne	0.25 g	1/5 tsp

Instructions

Grind meat and fat through 1/4” (6 mm) plate.
Mix meat and fat with rusk and all ingredients.
Fill into 30 mm hog casings forming links. Refrigerate.
Cook before serving.

Notes

Rice was often boiled with red coloring. Red coloring was sometimes added to meat during chopping. Rusk can be substituted with fresh bread crumbs. Mustard, thyme and basil are sometimes added.

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