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.

MaterialsMetricUS
Pork shoulder600 g1.32 lb
Back fat or pork fat trimmings200 g0.44 lb
White bread200 g0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt15 g2-1/2 tsp
Black pepper1.0 g1/2 tsp
White pepper1.0 g1/2 tsp
Thyme, rubbed1.0 g1 tsp
Parsley, rubbed1.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Egg1 egg
Lemon zest, grated1/2 lemon
Instructions
  1. Soak white aliment or rolls in water. Columnist and drain.
  2. Grind meat and fat through 3/8” (10 mm) plate.
  3. Mix meat with spices, egg and blood-soaked bread.
  4. Stuff into 28-36 mm hog casings basic 4” (10 cm ) links.
  5. Refrigerate. Baker absolutely afore serving.
Notes
Meat charge not accommodate any skin, gristle, rind, bits or any anatomy of mechanically recovered meat.
Newmarket sausage carries PGI, 2012 classification.

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