Chipolata is a small mild English sausage (there are also French and Italian chipolatas) made with pork and rusk.
|Lean pork||500 g||1.10 lb|
|Back fat||200 g||0.44 lb|
|Rusk||120 g||0.26 lb|
|Water||180 g||6 oz fl|
Ingredients per 1000g (1 kg) of materials
|Salt||12 g||2 tsp|
|White pepper||1.0 g||1/4 tsp|
|Allspice||1.0 g||1/2 tsp|
|Coriander||0.5 g||1/4 tsp|
|Nutmeg||0.3 g||1/8 tsp|
|Thyme, rubbed||0.5 g||1/2 tsp|
|Cayenne||0.3 g||1/8 tsp|
- Soak rusk in water.
- Grind lean meat with 3/16” (5 mm) plate. Grind fat with 1/4” (6 mm) plate.
- Grind everything adding spices through 1/8” (3 mm) plate OR chop in a food processor.
- Stuff into 28 mm sheep casings making 4” (10 cm) long links. Refrigerate.
- Grill or fry before serving.
Red coloring was often added to soaked rusk.