Newmarket Sausage with Rusk

The agent of Newmarket Sausage is the English boondocks of Newmarket, Suffolk.

MaterialsMetricUS
Pork shoulder600 g1.32 lb
Back fat or pork fat trimmings200 g0.44 lb
Rusk, dry80 g2.82 oz
Water120 g4 oz fl
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
Instructions
  1. Soak rusk in water.
  2. Grind meat and fat through 3/8” (10 mm) plate.
  3. Mix meat with spices, and blood-soaked rusk.
  4. Stuff into 28 - 36 mm hog casings basic 4” (10 cm ) links.
  5. Refrigerate. Absolutely baker 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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