Meats and Sausages
Newmarket Sausage with Bread
The origin of Newmarket Sausages is the English town of Newmarket, Suffolk. In October 2012 the Newmarket sausage was awarded Protected Geographical Indicator of Origin (PGI) status which means that it can only be called ‘Newmarket’ if made in the area of the English town of Newmarket, Suffolk. There are three varieties of Newmarket Sausage: Musk’s® (a trademark of Musk’s Food Group Ltd, Powters® a trademark of Powters Ltd) and Eric Tennant Butchers. The main difference between the three sausage recipes is that Musk’s uses bread as a filler while Powters and Tennants both use rusk.
| Materials | Metric | US |
|---|---|---|
| Pork shoulder | 600 g | 1.32 lb |
| Back fat or pork fat trimmings | 200 g | 0.44 lb |
| White bread | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 15 g | 2-1/2 tsp |
| Black pepper | 1.0 g | 1/2 tsp |
| White pepper | 1.0 g | 1/2 tsp |
| Thyme, rubbed | 1.0 g | 1 tsp |
| Parsley, rubbed | 1.0 g | 1 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Egg | 1 egg | |
| Lemon zest, grated | 1/2 lemon |
Instructions
- Soak white bread or rolls in water. Press and drain.
- Grind meat and fat through 3/8” (10 mm) plate.
- Mix meat with spices, egg and soaked bread.
- Stuff into 28-36 mm hog casings forming 4” (10 cm ) links.
- Refrigerate. Cook fully before serving.
Notes
Meat must not contain any skin, gristle, rind, offal or any form of mechanically recovered meat.
Newmarket sausage carries PGI, 2012 classification.
Newmarket sausage carries PGI, 2012 classification.
