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CAMBRIDGE SAUSAGE
This makes a nice breakfast sausage: Take 12 pounds of lean and 6 pounds of fat
pork, cut it into small pieces and rub well into it 9 ounces of prepared sausage
seasoning, pass through the mincing machine, then mix into it 3 pounds of scalded
rice, 2 pounds of cracker meal. Place the whole then into the filler, fill
into sheep casings, link up and use.

PORK SAUSAGE SEASONING
Thoroughly mix together, then keep in tight covered tins, 9 pounds table
salt, 6 pounds pure ground white pepper, 1/2 pound each of ground mace, ground
nutmeg, and rubbed sage leaves, 1 ounce each of ground cloves, ginger and
rubbed basil, and 1/2 oz. of cayenne pepper.

saucisson wrote:What do you want, blood?

Best I can offer, is you may need to cheat :

http://www.scobiesdirect.com/ItemInfo.a ... RIDGESHIRE

Unfortunately the ingredients declaration which lists the ingredients in order of max content is blank, so you may have to order some to find out.

Dave

I wrote:Cambridge Sausage

1 Kg Sausage

50.9284 % - 509 g - Lean Pork
25.4642 % - 255 g - Fat Pork,
12.7321 % - 127 g - Scalded Rice
8.4881 % - 85 g - Cracker Meal
2.3873 % - 24 g - Sausage Seasoning

Pork Sausage Seasoning
53.8318 % - 12.9 g table salt,
35.8879 % - 8.6 g ground white pepper,
2.9907 % - 0.7 g ground mace,
2.9907 % - 0.7 g ground nutmeg
2.9907 % - 0.7 g rubbed sage leaves,
0.3738 % - 0.09 g ground cloves,
0.3738 % - 0.09 g ground ginger
0.3738 % - 0.09 g rubbed basil
0.1869 % - 0.04 g cayenne pepper.

Cut meat it into small pieces and rub well into it seasoning, pass through the mincing machine, then mix into it the scalded rice and cracker meal. Place the whole then into the filler, fill into sheep casings, link up and use.

Cracker Meal

Packaged, crushed crackers used for topping casseroles and baked vegetables, or for breading meats or fish. You can make your own by putting saltine crackers in a heavy plastic bag and rolling them with a rolling pin OR place crackers in a food processor and process until crumbly.

Oddley wrote:No need I have done it for myself, so here it is:

I wrote:Cambridge Sausage

1 Kg Sausage

50.9284 % - 509 g - Lean Pork
25.4642 % - 255 g - Fat Pork,
12.7321 % - 127 g - Scalded Rice
8.4881 % - 85 g - Cracker Meal
2.3873 % - 24 g - Sausage Seasoning

Pork Sausage Seasoning
53.8318 % - 12.9 g table salt,
35.8879 % - 8.6 g ground white pepper,
2.9907 % - 0.7 g ground mace,
2.9907 % - 0.7 g ground nutmeg
2.9907 % - 0.7 g rubbed sage leaves,
0.3738 % - 0.09 g ground cloves,
0.3738 % - 0.09 g ground ginger
0.3738 % - 0.09 g rubbed basil
0.1869 % - 0.04 g cayenne pepper.

Cut meat it into small pieces and rub well into it seasoning, pass through the mincing machine, then mix into it the scalded rice and cracker meal. Place the whole then into the filler, fill into sheep casings, link up and use.

For scalded rice see: http://forum.sausagemaking.org/viewtopi ... =2690#2690