British Sausage
Serves 12
Directions
- 1Start off with a 70 30 mix, which is 70% meat and 30% fat
- 2Grind pork shoulder and pork belly
- 3Add rusk, which you can make yourself
- 4Add seasoning
- 5Add a little bit of water at a time
- 6Work that all in
- 7Keep on adding more rusk
- 8Add a little bit more herbs spices
- 9Start stuffing them into the casings
- 10Put ingredients in the tube
- 11Always keep the end open so the air comes out
- 12Let them dry out overnight in the fridge
Ingredients
- pork shoulder
- pork belly
- pound and a half rusk
- little bit water
- 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
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