Bread and Butter Sausage

An English traditional sausage. The recipe carries words “bread” and “butter” in its name, however none of these ingredients is actually used. The finished sausage is basically a high quality frankfurter or wiener.

Veal500 g1.10 lb
Lean pork400 g0.88 lb
Pork belly100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper3.0 g1-1/2 tsp
Cloves, ground0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Water, cold30 ml2 Tbsp
  1. Grind pork and veal through 1/8” (3 mm) plate.
  2. Mix with all ingredients adding water until sticky.
  3. Cut belly into 1/4” (6 mm) cubes. Immerse the cubes for 10 minutes in a hot water (not boiling), drain and cool on a sieve.
  4. Add to the meat paste and mix all together.
  5. Stuff firmly into 24-26 mm sheep casings.
  6. Apply smoke at 60° C (140° F) for 45 minutes.
  7. Cook in water at 80° C (176° F) for 25 minutes.
  8. Remove from the water and lay down on a table to cool.
  9. Refrigerate.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages