Brunswick Sausage-English

An English pork and bee sausage

Lean pork450 g0.99 lb
Fat pork150 g0.33 lb
Lean beef250 g0.55 lb
Pork belly150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
White pepper1.0 g1/2 tsp
Water60 ml2 oz fl
  1. Grind: lean pork through 1/4” (6 mm) plate; fat pork through 1/4” (6 mm) plate; pork belly through 1/4” (6 mm) plate; beef through 1/8” (3 mm) plate.
  2. Mix salt, cure and pepper with 60 ml of cold water, then mix with beef. Add lean pork and re-mix until sticky. Add belly and fat pork and mix again.
  3. Stuff into 32-36 mm hog casings. Hang for 1 hour at room temperature.
  4. Smoke at 60° C (140° F) for 60 minutes.
  5. Cook in water at 80° C (176° F) for about 30 minutes or until meat reaches 70° C (158° F) internal temperature.
  6. Cool in cold water, hang to evaporate moisture and refrigerate.

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