Newmarket Sausage with Rusk

The origin of Newmarket Sausage is the English town of Newmarket, Suffolk.

MaterialsMetricUS
Pork shoulder600 g1.32 lb
Back fat or pork fat trimmings200 g0.44 lb
Rusk, dry80 g2.82 oz
Water120 g4 oz fl
Ingredients per 1000g (1 kg) of materials
Salt15 g2-1/2 tsp
Black pepper1.0 g1/2 tsp
White pepper1.0 g1/2 tsp
Thyme, rubbed1.0 g1 tsp
Parsley, rubbed1.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Instructions
  1. Soak rusk in water.
  2. Grind meat and fat through 3/8” (10 mm) plate.
  3. Mix meat with spices, and soaked rusk.
  4. Stuff into 28 - 36 mm hog casings forming 4” (10 cm ) links.
  5. Refrigerate.
Notes
Meat must not contain any skin, gristle, rind, offal or any form of mechanically recovered meat.
Newmarket sausage carries PGI, 2012 classification.

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