Pork Beef & Sweet Marjaram Sausages

[sundodger]

For very much a novice, pleased with myself for these which I made a couple of days ago.
Made just a small batch ....

Beef (Chuck) 730 grms
Belly Pork 770 grms
Rusk 200 grms
Water 300 grms
Marjoram 9 grms

Seasoning batch & thanks to the site here
Salt 230 grms
White Pepper 30 grms
Black Pepper 30 grms
Fresh ground nutmeg 10 grms
Allspice 10 grms
Ground Ginger 15 grms

I used 35 grms of the seasoning to each Kilo of meat.
Rusk used was local available & packaged as "Cretan Whole wheat rusk"
this had a lovely deep aroma & no doubt added to the flavour - Rusk came as whole ultra crisp thick slices & was broken down in a bag & rolled with a rolling pin.
After a couple of days in the fridge I have tried both cooking slowly in the oven & frying on a fairly low heat - Both methods successful & sausage juicy & very tasty - Will make a good BBQ sausage I think & has a good spice kick !

[wheels]

Were they very 'herby' with all that marjoram?

Phil

[sundodger]

Hi Phil - Yeah they are, but like I said good for the BBQ. Too herby for a breakfast sausage, but I scoffed a couple along with a bottle of Ruby Cabernet & they were very good

[wheels]

Many thanks.

Phil