Pork Sausage - English

There is nothing unusual about pork sausage and each country has its version. This recipe, modified for 1 kg sausage total, has been adapted from the British Manual of Army Catering Services.

Lean pork500 g1.10 lb
Pork fat250 g0.55 lb
White bread crumbs150 g0.33 lb
Water for bread crumbs75 g2.5 oz fl
Ingredients per 1000g (1 kg) of materials
Salt15 g2-1/2 tsp
Pepper4.0 g2 tsp
Ground mace1.0 g1/2 tsp
Ground nutmeg1.0 g1/2 tsp
  1. Grind lean beef through 3/8” (10 mm) plate.
  2. Dice fat into 1/4” (5 mm) cubes.
  3. Mix bread crumbs with water, salt and spices.
  4. Mix all ingredients together and grind through 1/4” (5 mm) plate.
  5. Stuff into 30-32 mm hog casings making 2 oz (56 g) links. Hang the sausages in a cool dry place for at least 12 hours before cooking.
75 g of rusk and 120 g (3 oz fl) of water may be used in place of bread crumbs.

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