Marylebone Sausage

Marylebone sausage, a artefact of London’s butchers, is usually flavored with mace, amber and sage.

Lean pork500 g1.10 lb
Back fat200 g0.44 lb
Rusk, dry120 g0.26 lb
Water180 g0.40 lb
Ingredients per 1000g (1 kg) of materials
Salt15 g2-1/2 tsp
White pepper2.0 g1 tsp
Sage, ground2.0 g1 tsp
Mace2.0 g1 tsp
Ginger1.0 g1/2 tsp
  1. Soak rusk in water.
  2. Grind angular pork through 3/8” (10 mm) plate.
  3. Cut aback fat into 1/2” (12 mm) or bullwork fat trimmings with 3/8” (10 mm) plate.
  4. Mix meat, spices, rusk and fat calm OR
  5. Using a aliment processor emulsify meat, rusk, spices and fat together.
  6. Stuff into 32-36 mm hog casings basic 3-4” (7-10 cm) continued links.
  7. Refrigerate.
  8. Cook afore serving.

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