English white pudding sausage from Yorkshire.
|Lean pork||600 g||1.32 g|
|Pork fat||230 g||0.50 lb|
|Rice or potato flour||85 g||3 oz|
|Rusk||85 g||3 oz|
Ingredients per 1000g (1 kg) of materials
|Salt||18 g||3 tsp|
|White pepper||2.0 g||1 tsp|
|Mace||1.0 g||1/2 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Cinnamon||0.5 g||1/4 tsp|
|Coriander||0.5 g||1/2 tsp|
|Sage, ground||0.5 g||1/2 tsp|
|Water||90 ml||3 oz fl|
- Soak rusk in water.
- Grind pork through 1/4” (6 mm) plate.
- Grind fat through 1/4” (6 mm) plate.
- Using food processor emulsify pork with rusk, flour, spices and fat.
- Stuff into 36-38 mm pork casings, tie off forming rings.
- Cook in water at 80° C (176° F) for 40 minutes.
- Keep refrigerated.
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.