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.

Calories: 200

Servings: 10

Prep time: 1.5 hours

Cook time: 25 minutes

Nutritional information

Meats	Metric	US
Veal	500 g	1.10 lb
Lean pork	400 g	0.88 lb
Pork belly	100 g	0.22 lb

Ingredients per 1000g (1 kg) of meat

Salt	18 g	3 tsp
Cure #1	2.5 g	1/2 tsp
Pepper	3.0 g	1-1/2 tsp
Cloves, ground	0.5 g	1/4 tsp
Ginger	0.3 g	1/8 tsp
Water, cold	30 ml	2 Tbsp

Instructions

Grind pork and veal through 1/8” (3 mm) plate.
Mix with all ingredients adding water until sticky.
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.
Add to the meat paste and mix all together.
Stuff firmly into 24-26 mm sheep casings.
Apply smoke at 60° C (140° F) for 45 minutes.
Cook in water at 80° C (176° F) for 25 minutes.
Remove from the water and lay down on a table to cool.
Refrigerate.

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