Yorkshire Sausage

An English sausage made with rusk or bread crumbs.

Pork shoulder775 g1.71 lb
Bread crumbs or rusk75 g2.64 oz
Water for rusk150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
White pepper1.0 g1/2 tsp
Mace0.5 g1/2 tsp
Nutmeg0.5 g1/2 tsp
Parsley, rubbed0.5 g1 tsp
Cayenne0.2 g1/8 tsp
  1. Soak rusk/bread crumbs in water.
  2. Grind meat through 1/4” (5 mm) plate.
  3. Mix all ingredients together.
  4. Stuff into hog casings.
  5. Refrigerate.
  6. Fry, bake or grill before serving.

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