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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)
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

Thanks Parson Snows...

In the past the London Trade sausage has had a bit of a rough ride, with its low meat content, LOADS of filler and added water etc. however, with the resurgence of sausage eating and therefore sausage making, such efforts by a few London butchers such as "The Fraconian Sausage Company" (run by John-Paul Habermann) and the likes, are beginning to be noticed. All the best to them. This excludes money orientated startups such "Simply Sausages"... where if you wanted to buy a kilo of "Tasmanian sawdust sausage" Martin Heap would gladly sell you one made to his "own" recipe.


Kind Regards

Parson Snows