Leek Sausage

An attractive green flecked leek sausage, popular in Wales.

Pork (shoulder, bellies)750 g1.65 lb
Leeks60 g2.11 oz
Rusk70 g2.47 oz
Water100 g3.3 oz fl
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
White pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Ginger0.5 g1/2 tsp
  1. Soak rusk in water.
  2. Chop leeks.
  3. Grind meat with 3/8” (10 mm) plate.
  4. Mix meat, rusk, leeks and spices together.
  5. Grind through 3/16” (5 mm) plate.
  6. Stuff into hog casings.
  7. Refrigerate.
  8. Cook before serving.

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