Where can i get some origional homemade english sausage making recipes?
most opf the purveyors of ”english” sausage guard thier recipes, you may find the manufactured sausage but they are far removed from acually being a sausage in the true traditional sense of the word, the typical types you will find are wiltshire,cumberland, irish ect, when we make a sausage mix , we put only the best of ingriedients into them , rusk is strictly mesured and only used for firming not for bulking. here is a family reciepe for pork sausage, fresh lean belly pork ,minced, through a 1/2 plate, twice on the first mincing add salt,pepper, dry mustard powder, dependant on the quantity of belly you are using, add the rusk, at this stage you can add sage instead of mustard , apple instead of sage, and again it depends on the moisture content if for example you are adding a apple puree to the mix you will need less water in the rusk, add the wate, seasonings, pork,and rusk together mix ,by hand and pass through the 1/2 plate again, fill into lamb skin, at eight to the pound.
