Basic British Sausage/ From Floyd on Britain & Ireland
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork
such as shoulder |
|
| 8 | ounces |
pork fat
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 ½ | ounces |
bread crumbs
fresh |
|
| 1 | x |
nutmeg
cloves, ground |
*
|
| 1 | x |
mace
thyme |
*
|
| 1 | x |
egg yolks
|
*
|
| 1 | x |
sausage casing
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork
such as shoulder |
|
| 231.2 | ml/g |
pork fat
|
|
| 1 | x |
salt and black pepper
|
*
|
| 43.3 | ml/g |
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.
