Meats and Sausages
Manchester Sausage
An English sausage from Manchester known for its nutmeg-gingerely flavor.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 750 g | 1.55 lb |
| Back fat or pork fat trimmings | 250 g | 0.55 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| White pepper | 4.0 g | 2 tsp |
| Mace | 2.0 g | 1 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Cloves | 0.5 g | 1/4 tsp |
| Ginger | 3.0 g | 1-1/2 tsp |
| Sage, ground | 2.0 g | 1 tsp |
| Basil, rubbed | 1.0 g | 1 tsp |
| Water | 30 g | 1 oz fl |
Instructions
- Grind lean meat through 1/4” (6 mm) plate.
- Grind fat through 1/4” (6 mm) plate.
- Mix/knead lean pork with salt until sticky.
- Mix spices with 30 ml (1 oz fl) of water. Pour spices over meat and mix again. Add fat and remix.
- Stuff into 36 mm hog casings.
- Refrigerate.
- Cook before serving.
