Meats and Sausages
Pork Sausage - English
There is nothing unusual about pork sausage and each country has its version. This recipe, modified for 1 kg sausage total, has been adapted from the British Manual of Army Catering Services.
| Materials | Metric | US |
|---|---|---|
| Lean pork | 500 g | 1.10 lb |
| Pork fat | 250 g | 0.55 lb |
| White bread crumbs | 150 g | 0.33 lb |
| Water for bread crumbs | 75 g | 2.5 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 15 g | 2-1/2 tsp |
| Pepper | 4.0 g | 2 tsp |
| Ground mace | 1.0 g | 1/2 tsp |
| Ground nutmeg | 1.0 g | 1/2 tsp |
Instructions
- Grind lean beef through 3/8” (10 mm) plate.
- Dice fat into 1/4” (5 mm) cubes.
- Mix bread crumbs with water, salt and spices.
- Mix all ingredients together and grind through 1/4” (5 mm) plate.
- Stuff into 30-32 mm hog casings making 2 oz (56 g) links. Hang the sausages in a cool dry place for at least 12 hours before cooking.
Notes
75 g of rusk and 120 g (3 oz fl) of water may be used in place of bread crumbs.
