Lincolnshire Sausage

An English pork and rusk sausage from Lincolnshire.

Pork, semi-fat (shoulder, pork belly)700 g1.54 lb
Rusk100 g0.22 lb
Water200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper4.0 g2 tsp
Mace1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Ginger1.0 g1/2 tsp
Allspice0.5 g1/4 tsp
Dry sage, rubbed5.0 g3 tsp
  1. Soak rusk in water.
  2. Grind meat with 3/8” (10 mm) plate.
  3. Mix ground meat with all ingredients.
  4. Stuff into hog casings.
  5. Refrigerate or freeze for later use.
  6. Fry, bake or grill before serving.

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