Saveloy-English-Smoked

Smoked English pork saveloy made with bread

MaterialsMetricUS
Pork600 g1.32 lb
Pork fat150 g0.33 lb
Bread, soaked250 g0.55 lb
Ingredients per 1000g (1 kg) of materials
Salt15 g2-1/2 tsp
Cure #12.0 g3/8 tsp
White pepper2.0 g1 tsp
Ginger1.5 g3/4 tsp
Mace0.5 g1/4 tsp
Cinnamon0.5 g1/4 tsp
Instructions
  1. Soak bread in water and press dry.
  2. Grind meat through 1/4” (6 mm) plate.
  3. Emulsify soaked bread, ground meat, salt, cure #1 and spices in a food processor.
  4. Stuff into hog casings forming links.
  5. Hang for 1 hour at room temperature.
  6. Smoke with hot smoke for 30 minutes.
  7. Cook in water at 80° C (176° F) for 30 minutes.
  8. You can add to water red coloring which has been approved for food use.
  9. Refrigerate.
Notes
Beef can also be used.

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