Cambridge Sausage with Rusk

Cambridge Sausage with Rusk is an English pork sausage made with rusk.
Lean pork500 g1.10 lb
Fat pork250 g0.55 lb
Rusk100 g0.22 lb
Water150 g3 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
White pepper6.0 g3 tsp
Nutmeg1.0 g1/2 tsp
Sage, ground1.0 g1/2 tsp
Coriander1.0 g1/2 tsp
Allspice1.0 g1/2 tsp
Cayenne0.25 g1/5 tsp
  1. Grind meat and fat through 1/4” (6 mm) plate.
  2. Mix meat and fat with rusk and all ingredients.
  3. Fill into 30 mm hog casings forming links. Refrigerate.
  4. Cook before serving.
Rice was often boiled with red coloring. Red coloring was sometimes added to meat during chopping. Rusk can be substituted with fresh bread crumbs. Mustard, thyme and basil are sometimes added.

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