Meats and Sausages
Cambridge Sausage with Rusk
Cambridge Sausage with Rusk is an English pork sausage made with rusk.
| Materials | Metric | US |
|---|---|---|
| Lean pork | 500 g | 1.10 lb |
| Fat pork | 250 g | 0.55 lb |
| Rusk | 100 g | 0.22 lb |
| Water | 150 g | 3 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| White pepper | 6.0 g | 3 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Sage, ground | 1.0 g | 1/2 tsp |
| Coriander | 1.0 g | 1/2 tsp |
| Allspice | 1.0 g | 1/2 tsp |
| Cayenne | 0.25 g | 1/5 tsp |
Instructions
- Grind meat and fat through 1/4” (6 mm) plate.
- Mix meat and fat with rusk and all ingredients.
- Fill into 30 mm hog casings forming links. Refrigerate.
- Cook before serving.
Notes
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.
