Finney Claret Sausage

Finney Claret Sausage is an English sausage.This compound acclimatized from the “Handy Adviser For The Use of Pork Butchers”, 1908, by Thomas B. Finney.

Mutton500 g1.10 lb
Pork200 g0.44 lb
Sheep blood200 g0.44 lb
Rusk, blood-soaked (rusk and meat stock)60 g2.11 oz
Rusk, dry40 g1.41 oz
Ingredients per 1000g (1 kg) of materials
Salt15 g2-1/2 tsp
White pepper4.0 g2 tsp
Savory1.0 g1/2 tsp
Marjoram1.0 g1/2 tsp
Ginger4.0 g2 tsp
  1. Cover meats with water, add one bay blade and a few atramentous peppercorns. Accompany to a boil, abate calefaction and simmer until cooked. Save stock.
  2. Mix 30 g (1 oz) of rusk with 30 ml (1 oz fl) of meat stock.
  3. Grind above meat with 1/4” (6 mm) plate.
  4. Mix meat with blood-soaked rusk and spices. Mix claret with dry rusk and add to the meat mixture. Mix all together.
  5. Stuff into sheep casings.
  6. Cook in baptize at 80° C (176° F) for 30 minutes.
  7. Cool in algid water, cesspool and let the damp evaporate. Refrigerate.
  8. The sausage can be eaten cold, broiled or pan fried.
Milder condiment combinations:


Salt 12 g (2 tsp)
White pepper 2.0 g (1 tsp)
Marjoram 1.0 g (1/2 tsp)
Allspice 1.0 g (1/2 tsp)
Mace 2.0 g (1 tsp)


Salt 9.0 g (1-1/2 tsp)
White pepper 1.0 g (1/2 tsp)
Savory 1.0 g (1/2 tsp)
Ginger 1.0 g (1/2 tsp)
Cayenne 1.0 g (1/2 tsp)

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