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

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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 FishHome Production of Vodkas, Infusions, and Liqueurs