www.sausagemaking.org

This is a sausage I made at the weekend, a few of my local butchers are startint to sell variations of this.


2 kilo pork shoulder
30 grammes salt
tsp sage
1/2 tsp mace
1/2 tsp black pepper
1/2 tsp white pepper
pinch of ginger powder
1 cup crushed ice

2 black pudding rings


1.mince the pork on a coarse plate.
2.spinkle all ingredients except black pudding on to minced pork
3.mince again on a fine plate
4.Chop the black pudding into 1cm squares
5. Mix evrything together by hand taking care not to crush the black pudding.
6. Stuff into large hog casings.


I baked them brushed with a little oil. They were all eaten so I didn't get chance to take any pics but I will next time.

Franco

Franco

The Lancashire sausage sounds very nice. I have some black pudding reserved for such a recipe. I will use your traditional recipe for a base and add the black pudding cut into 1/4" cubes.. How did you get on with the pie dolly at the weekend.. did you use it and how were the results?

Regards, Paul Kribs