British Sausage
Serves 12
Directions
- 1Start off with a 70 30 mix, which is 70% meat and 30% fat
- 2Start off with a 70 30 mix, which is 70% meat and 30% fat
- 3Start off with a 70 30 mix, which is 70% meat and 30% fat
- 4Grind pork shoulder and pork belly
- 5Grind pork shoulder and pork belly
- 6Grind pork shoulder and pork belly
- 7Add rusk, which you can make yourself
- 8Add rusk, which you can make yourself
- 9Add rusk, which you can make yourself
- 10Add seasoning
- 11Add seasoning
- 12Add seasoning
- 13Add a little bit of water at a time
- 14Add a little bit of water at a time
- 15Add a little bit of water at a time
- 16Work that all in
- 17Work that all in
- 18Work that all in
- 19Keep on adding more rusk
- 20Keep on adding more rusk
- 21Keep on adding more rusk
- 22Add a little bit more herbs spices
- 23Add a little bit more herbs spices
- 24Add a little bit more herbs spices
- 25Start stuffing them into the casings
- 26Start stuffing them into the casings
- 27Start stuffing them into the casings
- 28Put ingredients in the tube
- 29Put ingredients in the tube
- 30Put ingredients in the tube
- 31Always keep the end open so the air comes out
- 32Always keep the end open so the air comes out
- 33Always keep the end open so the air comes out
- 34Let them dry out overnight in the fridge
- 35Let them dry out overnight in the fridge
- 36Let them dry out overnight in the fridge
Ingredients
- pork shoulder
- pork shoulder
- pork shoulder
- pork belly
- pork belly
- pork belly
- pound and a half rusk
- pound and a half rusk
- pound and a half rusk
- little bit water
- little bit water
- little bit water
- little bit more herbs and spices
- little bit more herbs and spices
- little bit more herbs and spices
Equipment
kitchen scalemeat grindersausage stuffer
Tips
- Use a 70/30 meat to fat mix
- Make a patty to ensure the taste is good