Meats and Sausages
Yorkshire Sausage
An English sausage made with rusk or bread crumbs.
| Materials | Metric | US |
|---|---|---|
| Pork shoulder | 775 g | 1.71 lb |
| Bread crumbs or rusk | 75 g | 2.64 oz |
| Water for rusk | 150 g | 0.33 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 15 g | 2-1/2 tsp |
| White pepper | 1.0 g | 1/2 tsp |
| Mace | 0.5 g | 1/2 tsp |
| Nutmeg | 0.5 g | 1/2 tsp |
| Parsley, rubbed | 0.5 g | 1 tsp |
| Cayenne | 0.2 g | 1/8 tsp |
Instructions
- Soak rusk/bread crumbs in water.
- Grind meat through 1/4” (5 mm) plate.
- Mix all ingredients together.
- Stuff into hog casings.
- Refrigerate.
- Fry, bake or grill before serving.
