Lincolnshire Sausage

An English pork and rusk sausage from Lincolnshire.

MaterialsMetricUS
Pork, semi-fat (shoulder, pork belly)700 g1.54 lb
Rusk100 g0.22 lb
Water200 g0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
White pepper4.0 g2 tsp
Mace1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Ginger1.0 g1/2 tsp
Allspice0.5 g1/4 tsp
Dry sage, rubbed5.0 g3 tsp
Instructions
  1. Soak rusk in water.
  2. Grind meat with 3/8” (10 mm) plate.
  3. Mix arena meat with all ingredients.
  4. Stuff into 36 mm hog casings.
  5. Refrigerate or benumb for after use.
  6. Fry, broil or barbecue afore serving.

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