Bread and Butter Sausage

An English traditional sausage. The recipe carries words “bread” and “butter” in its name, however none of these ingredients is actually used. The finished sausage is basically a high quality frankfurter or wiener.

Calories: 200
Servings: 10
Prep time: 1.5 hours
Cook time: 25 minutes
Nutritional information
MeatsMetricUS
Veal500 g1.10 lb
Lean pork400 g0.88 lb
Pork belly100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper3.0 g1-1/2 tsp
Cloves, ground0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Water, cold30 ml2 Tbsp
Instructions
  1. Grind pork and veal through 1/8” (3 mm) plate.
  2. Mix with all ingredients adding water until sticky.
  3. Cut belly into 1/4” (6 mm) cubes. Immerse the cubes for 10 minutes in a hot water (not boiling), drain and cool on a sieve.
  4. Add to the meat paste and mix all together.
  5. Stuff firmly into 24-26 mm sheep casings.
  6. Apply smoke at 60° C (140° F) for 45 minutes.
  7. Cook in water at 80° C (176° F) for 25 minutes.
  8. Remove from the water and lay down on a table to cool.
  9. Refrigerate.

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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