Yorkshire Pudding

English white pudding sausage from Yorkshire.

MaterialsMetricUS
Lean pork600 g1.32 g
Pork fat230 g0.50 lb
Rice or potato flour85 g3 oz
Rusk85 g3 oz
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
White pepper2.0 g1 tsp
Mace1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Cinnamon0.5 g1/4 tsp
Coriander0.5 g1/2 tsp
Sage, ground0.5 g1/2 tsp
Water90 ml3 oz fl
Instructions
  1. Soak rusk in water.
  2. Grind pork through 1/4” (6 mm) plate.
  3. Grind fat through 1/4” (6 mm) plate.
  4. Using food processor emulsify pork with rusk, flour, spices and fat.
  5. Stuff into 36-38 mm pork casings, tie off forming rings.
  6. Cook in water at 80° C (176° F) for 40 minutes.
  7. Keep refrigerated.
Notes
Rusk is a very popular food additive used by British butchers in sausage manufacture. Rusk is a dry biscuit broken into particles and sorted by particle size. In the US it can be ordered online or substituted in recipes by melba toast, biscotti or croutons, all of which are baked twice. The simplest form of rusk would be bread crumbs.

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