You asked for a standard UK style sausage recipe. However, as there are over 400 regularly prepared styles of sausage made throughout the UK I have posted one that I feel is reasonably easy to make. Adjust the quantities as required, definitely if you�ll be using a food processor in place of the bowl chopper.
London Trade Sausage (Pork Sausage) 67% meat content w/approx 27% fat
Ingredients
� 12 lbs lean pork (such as 95 vl pork shoulder, butt or loin)
� 3 lbs hard pork backfat
� 3 lb pinhead rusk (white 1/8 inch ,3mm dia)
Note: Rusk recipe previously posted or purchase some
� 4 lbs water (iced) - approximately 3 ⅓ pints (Imperial)
� � lb soya flour (70 %)
Seasoning
� 6 oz salt
� 1 � oz ground/powdered white pepper
� 1 oz ground/powdered mace
� � oz ground/powdered ginger
� 1 � oz ground/powdered sage
Method
1) Place the rusk in the water and set aside allowing for the rusk to take up the water. Note: Ratio of 1 � : 1 (water to rusk) used
2) Prepare lean meat, and pass through the mincer (3/8 inch, 10 mm plate)
3) Cube the fat (1/2 inch, 12 mm) and set aside
4) Place the lean meat into the bowl chopper/silent cutter
5) Add the seasonings, soaked rusk, and finally the cubed fat.
6) Continue chopping until the desired texture/consistency is achieved. In London, as in Scotland, a fairly fine texture is preferred.
7) Fill into narrow-medium hog casings (32-35 mm)
![Cool 8)](./images/smilies/icon_cool.gif)
Link at eight to the pound.
9) Allow to dry for approximately 20 minutes then store in fridge or freeze.
Hope that this is some use to you
Kind regards
Parson Snows