Chipolata with Rice

Chipolata with Rice is a baby balmy English sausage fabricated with pork, rusk and rice.

MaterialsMetricUS
Lean pork500 g1.10 lb
Fat pork200 g0.44 lb
Rice, boiled200 g0.44 lb
Rusk40 g1.31 oz
Water60 g2 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
White pepper1.0 g1/4 tsp
Allspice0.5 g1/4 tsp
Coriander1.0 g1/2 tsp
Nutmeg0.3 g1/8 tsp
Thyme, rubbed0.5 g1/2 tsp
Instructions
  1. Soak rusk in water.
  2. Grind angular meat and fat with 3/8” (10 mm) plate.
  3. Mix with seasonings and above rice.
  4. Grind the admixture through 1/8” (3 mm) plate.
  5. Stuff into 28 mm sheep casings basic 3” (10 cm) links.
  6. Refrigerate.
  7. Grill or fry afore serving.
Notes
Red appearance was generally added to blood-soaked rusk or to rice.

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