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Hi Folk's

Can you please help me out, an elderly lady Margaret " Granny Speirs " from South Africa is looking for an olde English sausage recipe, if you can offer her a recipe could you please email her, mcspeirs@cybertrade.co.za

Many Thank's in anticipation of your help!

Which recipe is she looking for?

Aris

Margaret never explained that part, but I am sure she would be happy for any recipe.

She was here a few weeks ago visiting my neighbours who are from South Africa and whislt she was here and albeit she is well into 70's she made some sausage with Franco's Reber.

This I feel as got her enthused to make some sausage at home.

I suspect then she might be interested in traditional sausages like Cumberland, or pork & apple, and the traditional british 'banger'. I don't have any recipes myself - but i'm sure someone on this list will have.

You asked for a standard UK style sausage recipe. However, as there are over 400 regularly prepared styles of sausage made throughout the UK I have posted one that I feel is reasonably easy to make. Adjust the quantities as required, definitely if you�ll be using a food processor in place of the bowl chopper.

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)
8) 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