Pork Sausage with Potato & Sage

An English pork, potato and sage sausage.

Calories: 220

Servings: 10

Prep time: 45 minutes

Cook time: 18 minutes

Materials	Metric	US
Lean beef	300 g	0.66 lb
Lean pork	150 g	0.33 lb
Back fat	150 g	0.33 lb
Boiled potatoes	350 g	0.77 lb
Onions	50 g	0.11 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	1/4 tsp
Ginger	0.5 g	1/4 tsp
Sage, ground	0.5 g	1/4 tsp

Instructions

Peel potatoes, boil, drain and cool.
Cut fat into 1/4” (6 mm) cubes.
Grind meats, potatoes and chopped onion through 1/4” (6 mm) plate.
Mix with salt and spices. Add cubed fat and re-mix.
Stuff into 28-30 mm hog casings and form 6” (15 cm) long links.
Refrigerate.
Pan-fry, bake or grill 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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