Yorkshire Sausage

An English sausage made with rusk or bread crumbs.

Calories: 170

Servings: 10

Prep time: 30 minutes

Cook time: 25 minutes

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 32 mm hog casings.
Refrigerate.
Fry, bake or grill 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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