An English sausage from Manchester known for its nutmeg-gingerely flavor.
|Pork, lean||750 g||1.55 lb|
|Back fat or pork fat trimmings||250 g||0.55 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|White pepper||4.0 g||2 tsp|
|Mace||2.0 g||1 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Cloves||0.5 g||1/4 tsp|
|Ginger||3.0 g||1-1/2 tsp|
|Sage, ground||2.0 g||1 tsp|
|Basil, rubbed||1.0 g||1 tsp|
|Water||30 g||1 oz fl|
- Grind lean meat through 1/4” (6 mm) plate.
- Grind fat through 1/4” (6 mm) plate.
- Mix/knead lean pork with salt until sticky.
- Mix spices with 30 ml (1 oz fl) of water. Pour spices over meat and mix again. Add fat and remix.
- Stuff into hog casings.
- Cook before serving.