Gloucester Pork Sausage

Rich in sage this recipe is for a tradition Gloucester pork sausage. (source: sausagemaking.org)


Pork 80%
10 % Breadcrumbs
10 % Iced Water
1.88 % Spice Mix

Spice Mix

79.7826 % Salt
5.5449 % Black Pepper
4.4359 % Nutmeg
5.5449 % Sage
3.412 % Thyme
1.2797 % Marjoram

Usage weight 18.8 g/Kg or 1.88 %

Method

Keep all meats cold. Mince pork once through a 8 mm plate then mince again once through a 4.5mm plate. Mix Pork, water and all spices for about 2 min's in a mixer, or by hand about 5 min's, or until texture changes to slightly sticky, kneading like bread. Then add the breadcrumbs (3 day old bread crumbed in a food processor) or rusk and mix until well distributed. Stuff hogs casings. Leave in the bottom of fridge overnight to bloom. Eat within 3 days or freeze.