Meats and Sausages
Yorkshire Sausage
An English sausage made with rusk or bread crumbs.
| Materials | Metric | US |
|---|---|---|
| Pork shoulder | 775 g | 1.71 lb |
| Bread crumbs or rusk | 75 g | 2.64 oz |
| Water for rusk | 150 g | 0.33 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 | 1/2 tsp |
| Nutmeg | 0.5 g | 1/2 tsp |
| Parsley, rubbed | 0.5 g | 1 tsp |
| Cayenne | 0.2 g | 1/8 tsp |
Instructions
- Soak rusk/bread crumbs in water.
- Grind meat through 1/4” (5 mm) plate.
- Mix all ingredients together.
- Stuff into 32 mm hog casings.
- Refrigerate.
- Fry, bake or grill before serving.
Notes
Rusk is a very popular food additive used by British butchers in sausage manufacture. Rusk is a dry biscuit broken into particles and sorted by particle size. In the US it can be ordered online or substituted in recipes by melba toast, biscotti or croutons, all of which are baked twice. The simplest form of rusk would be bread crumbs.
