Manchester Sausage-Traditional

A traditional British pork sausage from Manchester with white pepper, mace and nutmeg.

MeatsMetricUS
Pork, lean750 g1.55 lb
Back fat or pork fat trimmings250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper4.0 g2 tsp
Mace2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Instructions
  1. Grind lean meat through 1/4” (6 mm) plate.
  2. Grind fat through 1/4” (6 mm) plate.
  3. Mix/knead lean pork with salt until sticky.
  4. Mix spices with 30 ml (1 oz fl) of water. Pour spices over meat and mix again. Add fat and remix.
  5. Stuff into 36 mm hog casings.
  6. Refrigerate.
  7. Cook before serving.
Notes
You can use 100% pork shoulder.

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