Basic British Sausage

• • 1 lb Lean pork (eg shoulder)

  • 8 oz pork fat

  • Salt and pepper to taste

  • 1.5 oz fresh breadcrumbs

  • 1 pinch nutmeg

  • 1 pinch ground cloves

  • 1 pinch mace

  • 1 pinch thyme

  • 2 egg yolks

  • sausage skins

Method:

• 1. Mince the lean pork and pork fat finely.

  2. Season generously with salt, pepper, and the herbs and spices.

  3. Add the breadcrumbs and egg yolks and mix well.

  4. Refrigerate, and stuff into skins, twisting to secure the ends.

Lincolnshire Sausage - Traditional

The dominant spice is sage and the meat is coarsely ground producing a chunky texture.

• • 700g Pork, semi-fat (shoulder, pork belly)

  • 150g Dry wheat roll or bread

  • 150g Water

  • 18g salt  (1.8%)

  • 4g White pepper

  • 10g Fresh sage, chopped

Cumberland Sausage - Traditional 

• • 800g Pork shoulder

  • 200g Rusk

  • 18g Salt

  • 4g Pepper

  • 2g Thyme

  • 2g Sage, rubbed

  • 0.5g Nutmeg

  • 0.5g Mace

  • 0.5g Cayenne

Bangers

• • 1000g Pork belly or semi-fat pork 1000 g 2.2 lb

  • 60g Rusk

  • 120g Water

  • 18g Salt

  • 10g Garlic

  • 2g Pepper

  • 0.5g Marjoram

  • 0.5g Oregano

  • 0.5g Savory

  • 0.5g Rosemary

  • 0.5g Thyme