Tomato Sausage-English

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

Lean pork500 g1.10 lb
Fat200 g0.44 lb
Rusk, soaked (40 g rusk and 60 ml=2 oz fl water)100 g0.22 lb
Rusk, dry100 g0.22 lb
Tomatoes, fresh or canned100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
White pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Mace1.0 g1/2 tsp
Ginger0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
  1. Soak 40 g of rusk in 60 ml of water.
  2. Grind lean pork with 1/4” (5 mm) plate.
  3. Grind fat with 3/8” (10 mm) plate.
  4. Mix pork and fat with soaked rusk, dry rusk, tomatoes and spices.
  5. Stuff into 32 mm hog casings.
  6. Refrigerate.
  7. Cook before serving.
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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