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

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages