Meats and Sausages
Tomato Sausage-English
Tomato sausage is very popular in the Midlands. Adding 10% tomato gives the sausage a distinctive red color.
| Materials | Metric | US |
|---|---|---|
| Lean pork | 500 g | 1.10 lb |
| Fat | 200 g | 0.44 lb |
| Rusk, soaked (40 g rusk and 60 ml=2 oz fl water) | 100 g | 0.22 lb |
| Rusk, dry | 100 g | 0.22 lb |
| Tomatoes, fresh or canned | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 15 g | 2-1/2 tsp |
| White pepper | 2.0 g | 1 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Mace | 1.0 g | 1/2 tsp |
| Ginger | 0.5 g | 1/4 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
Instructions
- Soak 40 g of rusk in 60 ml of water.
- Grind lean pork with 1/4” (5 mm) plate.
- Grind fat with 3/8” (10 mm) plate.
- Mix pork and fat with soaked rusk, dry rusk, tomatoes and spices.
- Stuff into 32 mm hog casings.
- Refrigerate.
- Cook before serving.
Notes
Tomato purée consists of tomatoes that have been cooked briefly and strained to produce a thick, tangy liquid. It is thicker than tomato sauce, but not as thick as tomato paste. Canned tomato purée is available in supermarkets.
