Tomato Sausage-English

Tomato sausage is very popular in the Midlands. Adding 10% tomato gives the sausage a distinctive red color.

Calories: 280

Servings: 10

Prep time: 30 minutes

Cook time: 30 minutes

Materials	Metric	US
Lean pork	500 g	1.10 lb
Fat	200 g	0.44 lb
Rusk, soaked (40 g rusk and 60 ml=2 oz fl water)	100 g	0.22 lb
Rusk, dry	100 g	0.22 lb
Tomatoes, fresh or canned	100 g	0.22 lb

Ingredients per 1000g (1 kg) of materials

Salt	15 g	2-1/2 tsp
White pepper	2.0 g	1 tsp
Nutmeg	0.5 g	1/4 tsp
Mace	1.0 g	1/2 tsp
Ginger	0.5 g	1/4 tsp
Cloves, ground	0.3 g	1/8 tsp

Instructions

Soak 40 g of rusk in 60 ml of water.
Grind lean pork with 1/4” (5 mm) plate.
Grind fat with 3/8” (10 mm) plate.
Mix pork and fat with soaked rusk, dry rusk, tomatoes and spices.
Stuff into 32 mm hog casings.
Refrigerate.
Cook before serving.

Notes

Tomato purée consists of tomatoes that have been cooked briefly and strained to produce a thick, tangy liquid. It is thicker than tomato sauce, but not as thick as tomato paste. Canned tomato purée is available in supermarkets.

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