Newmarket Sausage with Bread
The agent of Newmarket Sausages is the English boondocks of Newmarket, Suffolk. In October 2012 the Newmarket sausage was awarded Adequate Bounded Indicator of Agent (PGI) cachet which agency that it can alone be alleged ‘Newmarket’ if fabricated in the breadth of the English boondocks of Newmarket, Suffolk. There are three varieties of Newmarket Sausage: Musk’s® (a brand of Musk’s Aliment Accumulation Ltd, Powters® a brand of Powters Ltd) and Eric Tennant Butchers. The capital aberration amid the three sausage recipes is that Musk’s uses aliment as a accompaniment while Powters and Tennants both use rusk.
|Pork shoulder||600 g||1.32 lb|
|Back fat or pork fat trimmings||200 g||0.44 lb|
|White bread||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||15 g||2-1/2 tsp|
|Black pepper||1.0 g||1/2 tsp|
|White pepper||1.0 g||1/2 tsp|
|Thyme, rubbed||1.0 g||1 tsp|
|Parsley, rubbed||1.0 g||1 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Lemon zest, grated||1/2 lemon|
- Soak white aliment or rolls in water. Columnist and drain.
- Grind meat and fat through 3/8” (10 mm) plate.
- Mix meat with spices, egg and blood-soaked bread.
- Stuff into 28-36 mm hog casings basic 4” (10 cm ) links.
- Refrigerate. Baker absolutely afore serving.
Newmarket sausage carries PGI, 2012 classification.