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Posted: **Thu Feb 15, 2007 10:06 am**

Migrated to Australia 89 but still have a taste for those peppery pork English sausages
Having spent Christmas in Somerset at my sisters, returning 1st time for 17 years, the first meal I had, at arrival at heathrow, were the taste of nostalgia, the most delicious pork Sausages with Breakfast, ( I admit is was in the Club Lounge ) well you have to have some indulgencies !
I am now back in Queensland andkeen to make my own.
RECIPES PLEASE, For
Those Pork peppery sausages, I'm sure you good people out there know exactly the taste I'm looking for.
Come on guys, give me your best, - I've been given a tip that Ceyan pepper has something to do with it. But I'm all ears and eager to get your recipes.
Cheers
Tim

Posted: **Thu Feb 15, 2007 10:43 am**

Hi,

This is the recipe I developed, though with what I've learnt here, there are a couple of notes to watch out for. I'll add them at the end.

@@@@@ Now You're Cooking! Export Format

English Sausages (IMH)

british, pork, sausages

2500 gm pork, lean
2100 gm pork, back fat
1 pkg pork sausage casings
40 gm salt; powdered
20 gm pepper; ground
1 nutmeg; ground
4 tablespoon sage, fresh; chopped
----OPTIONAL----
3 teaspoon ground mace
5 teaspoon thyme, fresh

Wash the sausage casings thoroughly inside and out in running water, making sure they do not escape down the drain! Fill with tepid water, and leave to soak in the sink while preparing the sausage meat.

Keeping lean meat and fat separate, cut all the meat into 1" cubes,. so that it can be minced. Grind the salt, pepper, and nutmeg and carefully fold in evenly, together with the herbs and any other spices chosen and any rusk and ice/water if used. With the coarse blade in the mincer, pass all the fat through. Then change the blade and mince the lean meat.

Mix all together thoroughly, taking care not to beat too vigorously, the meats should not be completely homogenised. Take a small patty and cook it in a frying pan to check the seasoning. Re-season if needed.

Slide the skins onto the filling tube and fit to the stuffer/mincer. Fill the casings, taking care not to fill too tightly, or the sausages will burst when cooked. Twist into suitable sized links and hang up in a cool place to mature 24 hours before freezing or cooking.

Recipe IMH c/o LeMarYol BBS Fido 2:324/151.1

Contributor: IMH

Yield: 10 lbs

** Exported from Now You're Cooking! v5.77 **

When making sausages, it's worth making sure that the mincing is carried out on really cold meat. To do this, I put the meat and fat in the freezer for about an hour.

Having recently been able to find rusk (from this site) I now use a small quantity to improve the texture. So I mix in about 3% of that, and mix some crushed ice (about the same weight as rusk) before mincing.

If you prefer a smoother sausage, you could mince once through the coarse blade and a second time through the fine blade, chilling well between mincings.

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Recipes please for those English peppery pork sausages

Recipes please for those English peppery pork sausages

I do it my way