Following on from my recent post Not a BLT - viewtopic.php?f=1&t=13197 here is the recipe for what I think is a reasonable approximation to the good old Porkinson sausage that ceased to be made a few years back and was my all time favourite commercial sausage. Ingredients all as a % of the meat weight.
Please note, as this is a combination of three recipes, some of the ingredients are in a very small proportion if they only appear in one of the three recipes as there will only be a third of the original quantity in here. For my next batch I will drop the last four ingredients as I doubt it they can be detected in these quantities.
Pork 80% lean 20% fat
Iced water 15%
Rusk 11.5%
seasoning 2.45%
Seasoning
Salt 1.44%
Black pepper 0.16%
White pepper 0.20%
Sage 0.24%
Nutmeg 0.13%
Mace 0.06%
Thyme 0.02%
Ground coriander 0.06%
Ginger 0.06%
Parsley 0.03%
Cayenne 0.01%
Dextrose 0.06%
Allspice 0.01%
For anyone who gives these a try, and can remember the Porkinson, I'd be interested in your feedback and any suggestions to make them more like the originals.