A fairly plain sausage with a bit of a peppery bite. Ingredients for 1kg. Recipe sourced from sausagemaking.org
780gm Pork Shoulder (about 75/25 meat to fat)
80gm Rusk
120gm water
20gm seasoning mix
Seasoning mix:
Salt 60gm
Pepper White 10gm
Pepper Black 8gm
Nutmeg 2gm
Mace 1gm
Ginger 2gm
This gives about 1.45% salt.
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