Basic British Sausage/ From Floyd on Britain and Ireland
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Saved in 8 recipe boxes and 8 cookbooks
Saved in 8 recipe boxes and 8 cookbooks
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Recipe sounds great. I'm going to try it tomorrow.
Metric measurements
* not incl. in nutrient facts
Ingredients
| 1 | pound | pork | such as shoulder |
| 8 | ounces | pork fat | |
| 1 | x | salt and black pepper | * |
| 1 1/2 | ounces | bread crumbs | fresh |
| 1 | x | nutmeg | cloves, ground* |
| 1 | x | mace | thyme* |
| 1 | x | egg yolks | * |
| 1 | x | sausage casing | * |
Directions
Mince the lean pork and pork fat finely.
Season generously with salt, pepper, and at least a pinch each of nutmeg, cloves, mace and thyme.
Add the breadcrumbs and egg yolks and mix well.
Refrigerate the mixture to make it easier to handle, then stuff into the skins and twist to secure the ends.
If sausage skins are not available, coat with egg and dry breadcrumbs.
Serve grilled or fried.
First published: 1996-01-27 last updated: 2013-04-20
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Nutrition Facts
Serving Size 174g (6.1 oz)Amount per Serving
Calories 61772% of calories from fat
% Daily Value *
Total Fat 49g
76%
Saturated Fat 17g
86%
Trans Fat
0g
Cholesterol 150mg
50%
Sodium 113mg
5%
Total Carbohydrate
1g
1%
Dietary Fiber 0g
1%
Sugars g
Protein
75g
Vitamin A 0%
•
Vitamin C 1%
Calcium 6%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?