Excelsior Sausage

Excelsior is an English sausage made with pork, veal and rusk.

Pork, semi-fat350 g0.77 lb
Veal300 g0.66 lb
Rusk150 g0.33 lb
Water200 g6.6 oz fl
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
White pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Mace0.5 g1 tsp
Cloves, ground0.3 g1/8 tsp
Cayenne0.3 g1/8 tsp
  1. Soak rusk in water.
  2. Grind pork with 1/4” (5 mm) plate.
  3. Grind veal with 1/8” (3 mm) plate.
  4. Mix veal with salt until sticky. Add pork, spices, rusk and remix.
  5. Stuff into hog casings.
  6. Refrigerate.
  7. Fry, bake or grill before serving.

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