Recipe for Yorkshire Polony as follows
7.5 lb Lean Pork
3 lb Pork fat
1 lb Rice Flour
1 lb Fine Rusk
3.5 oz Salt
1.25 oz White Pepper
0.5 oz Ground Mace
0.25 oz Ground Coriander
0.25 oz Ground Nutmeg
0.125 oz Ground Cinnamon
Place lean pork in bowl cutter followed by seasoning, rice flour, fat & rusk.
Chop until fairly fine, fill into wide hog casings, tie of into rings.
Cook for 25 minutes then plunge into a salt solution to fix the colour.
Taken from "The Complete Sausage Cookbook by Jack Sleight" ISBN 0811703363
I would suggest that you could make smaller quantities in a food processor
Hope this helps
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