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Fatman, if my memory serves me right you were once in the Army. I thought that you might find this interesting.

Taken verbatim from the �Manual of Army Catering Services� 1954

Standard Sausage Recipe (my note: approx. 57 % meat and fat)

Lean Beef or Pork 10 � lb.
Beef or Pork Fat 4 � lb
Breadcrumbs 6 lb
Water 4 pts (my note: these are imperial pints)

Seasoning (Standard)
Salt 5 � oz
Sausage Pepper 1 � oz
Ground Mace � oz

Method
1. Wash, then soak skins for at least 2 hours in clean cold water.
2. Weigh all ingredients.
3. Add seasoning to the breadcrumbs and mix well.
4. Add water to seasoned breadcrumbs and allow to stand for 15 minutes.
5. Cut fat into small dice (my note: � inch)
6. Mince the lean meat through the coarse plate (my note: ** � holes)
7. Mix all ingredients (do not knead) and mince through medium plate.
8. Fill the mixing into the skins and link, 8 to the pound*
9. Hang the sausages in a cool dry place for at least 12 hours before cooking.

Hope that this brings back fond memories

Kind regards

Parson Snows

Parson snows

Glad to hear you were away from the recent disaster area over there in Thailand.

As for the recipe a friend in Germany an old army cook gave that recipe to me some time ago I have as yet not tried it but now you have also supplied it I will endeavour to give it ago soon.

Thank's for the thought.

Regards

Fatman

Fatman I found a later version of the MAFF Sausage recipe

Copied verbatim from the MAFF �Manual of Armt Catering Services� (circa 1970)

Standard Sausage Recipe, Beef and Pork Sausages (my note: approx. 76 % meat and fat, an increase of 33 % over the 1954 recipe)

Ingredients
Lean Beef or Pork 13 lb
Beef or Pork Fat 6 lb
Breadcrumbs White 4 lb
Water 2 lb

Standard Seasoning
Salt 6 � oz
Sausage Pepper 1 � oz
Ground Mace � oz
Ground Nutmeg � oz

Method
1. Wash, then soak skins for at least 2 hours in clean cold water.
2. Weigh all ingredients.
3. Add seasoning to the breadcrumbs and mix well.
4. Add water to seasoned breadcrumbs and allow to stand for 15 minutes.
5. Cut fat into small dice (my note: � inch)
6. Mince the lean meat through the coarse plate (my note: ** � holes)
7. Mix all ingredients (do not knead) and mince through medium plate.
8. Fill the mixing into the skins and link, 8 to the pound*
9. Hang the sausages in a cool dry place for at least 12 hours before cooking.

Note: 2 lb. biscuit rusk may be used in lieu of breadcrumbs, in which case 3 lb. of water must be used.

Hope that this still brings back fond memories.

Kind regards

Parson Snows