Wiltshire Pudding

An English pork and rusk sausage.

MaterialsMetricUS
Lean pork600 g1.32 lb
Fat pork200 g0.44 lb
Rice, boiled100 g0.22 lb
Rusk50 g0.11 lb
Water50 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
Instructions
  1. Soak rusk in water.
  2. Grind meat and fat through 1/4” (6 mm) plate.
  3. Mix everything together.
  4. Stuff into 36 mm hog casings.
  5. Refrigerate. Cook before serving.
Notes
Rusk is a very popular food additive used by British butchers in sausage manufacture. Rusk is a dry biscuit broken into particles and sorted by particle size. In the US it can be ordered online or substituted in recipes by melba toast, biscotti or croutons, all of which are baked twice. The simplest form of rusk would be bread crumbs.

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