A classic British regional sausage, made with roughly chopped meat and lots of pepper. It is traditionally coiled (not linked) and sold by length.
Ingredients:-
- 450 g boned pork shoulder, diced
- 450 g belly pork, rind removed and diced
- 50 g white breadcrumbs
- 200g water
- 2 teaspoons of salt
- 1 teaspoon ground black pepper
- Few gratings of fresh nutmeg and mace
- Pinch each of marjoram, sage and cayenne pepper
Method:-
- Ensure that the meat is cold and mince using a course disk. You are aiming for the texture of beef mince
- Mix in the breadcrumbs and the seasonings
- Fry a small piece to check seasoning, adjust if necessary
- Make into sausages, if you are feeling brave make a single, long sausage which you can then coil (this is best with two people)
- Rest the sausage/sausage meat for at least a few hours before cooking
- This looks best cooked in a coil It can be difficult to cook a coil in a frying pan or grill so it is best baked in a medium oven (180 degrees, gas mark 4) for 35 minutes, basting frequently
- Serve with mash and onion gravy
Note:-
C.Mict07
Note:-
Remade in Feb 2013 from an older recipe.
