Plain old Pork and Sage
Recipe adapted from The Sausage Book by Paul Peacock.
A standard British sausage
- 1 Kg Pork I use a mix of shoulder and belly at about 2:1
- 16 g Dried Sage
- 100 g Breadcrumb or rusk
- 10 g Salt
- 6 g Ground black pepper
- 100 ml Cold water add enough water to get the right consistency for stuffing, you may need more or less than 100ml
Mince the pork on a 6ml plate.
Mix all the ingredients together and stuff into hog casings.
Link, store or freeze, eat.
You can use fresh sage if you have it but I prefer dried because it is easier to be consistent and it's clean.
I have used both breadcrumbs and rusk in the past. I now use rusk as it is more consistent than breadcrumb and is more absorbent of water and fat.