Chipolata with Rice

Chipolata with Rice is a small mild English sausage made with pork, rusk and rice.

Lean pork500 g1.10 lb
Fat pork200 g0.44 lb
Rice, boiled200 g0.44 lb
Rusk40 g1.31 oz
Water60 g2 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
White pepper1.0 g1/4 tsp
Allspice0.5 g1/4 tsp
Coriander1.0 g1/2 tsp
Nutmeg0.3 g1/8 tsp
Thyme, rubbed0.5 g1/2 tsp
  1. Soak rusk in water.
  2. Grind lean meat and fat with 3/8” (10 mm) plate.
  3. Mix with seasonings and boiled rice.
  4. Grind the mixture through 1/8” (3 mm) plate.
  5. Stuff into 28 mm sheep casings forming 3” (10 cm) links.
  6. Refrigerate.
  7. Grill or fry before serving.
Red coloring was often added to soaked rusk or to rice.

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