Marylebone Sausage

Marylebone sausage, a product of London’s butchers, is usually flavored with mace, ginger and sage.

Calories: 240

Servings: 10

Prep time: 30 minutes

Cook time: 30 minutes

Materials	Metric	US
Lean pork	500 g	1.10 lb
Back fat	200 g	0.44 lb
Rusk, dry	120 g	0.26 lb
Water	180 g	0.40 lb

Ingredients per 1000g (1 kg) of materials

Salt	15 g	2-1/2 tsp
White pepper	2.0 g	1 tsp
Sage, ground	2.0 g	1 tsp
Mace	2.0 g	1 tsp
Ginger	1.0 g	1/2 tsp

Instructions

Soak rusk in water.
Grind lean pork through 3/8” (10 mm) plate.
Cut back fat into 1/2” (12 mm) or grind fat trimmings with 3/8” (10 mm) plate.
Mix meat, spices, rusk and fat together OR
Using a food processor emulsify meat, rusk, spices and fat together.
Stuff into 32-36 mm hog casings forming 3-4” (7-10 cm) long links.
Refrigerate.
Cook before serving.

Available from Amazon

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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