Marylebone Sausage

Marylebone sausage, a product of London’s butchers, is usually flavored with mace, ginger and sage.

Lean pork500 g1.10 lb
Back fat200 g0.44 lb
Rusk, dry120 g0.26 lb
Water180 g0.40 lb
Ingredients per 1000g (1 kg) of materials
Salt15 g2-1/2 tsp
White pepper2.0 g1 tsp
Sage, ground2.0 g1 tsp
Mace2.0 g1 tsp
Ginger1.0 g1/2 tsp
  1. Soak rusk in water.
  2. Grind lean pork through 3/8” (10 mm) plate.
  3. Cut back fat into 1/2” (12 mm) or grind fat trimmings with 3/8” (10 mm) plate.
  4. Mix meat, spices, rusk and fat together OR
  5. Using a food processor emulsify meat, rusk, spices and fat together.
  6. Stuff into 32-36 mm hog casings forming 3-4” (7-10 cm) long links.
  7. Refrigerate.
  8. Cook before serving.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs