Wiltshire Pudding

An English pork and rusk sausage.

Lean pork600 g1.32 lb
Fat pork200 g0.44 lb
Rice, boiled100 g0.22 lb
Rusk50 g0.11 lb
Water for rusk50 g0.11 lb
Ingredients per 1000g (1 kg) of materials
Salt15 g2-1/2 tsp
White pepper4.0 g2 tsp
Ginger1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Mace1.0 g1/2 tsp
Cloves, ground0.3 g1/8 tsp
Cayenne0.5 g1/4 tsp
  1. Soak rusk in water.
  2. Color the rice to the color required during the process of boiling.
  3. Grind meat and fat through 1/4” (6 mm) plate.
  4. Mix everything together.
  5. Stuff into hog casings.
  6. Refrigerate. Cook before serving.

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