The 'Every Day' Pork Sausage

This is the every day Pork Sausage that I make for Pauline. She prefers thin sausage in sheeps' casings. Sheeps' casings are harder to use than hogs' as they split more easily, but the extra care needed is worth it as the delicate casings makes for great eating.

Sausage Seasoning Mix
60g Salt
10g Pepper White
8g Pepper Black
2g Nutmeg
1g Mace
2g Ginger

Mix together well

For 1kg of sausage
770g Locally Produced Pork Shoulder (about 20% visible fat)
80g Rusk
130g Water
20g Seasoning Mix

For other amounts of meat, you can use this calculator:

Method

1. Mince the meats through the blade of your choice (course or fine). I mince twice through the course mincer plate.
2. Add meats to the bowl and add the seasoning, mix well.
3. Put rusk on top of the meat.
4. Pour the chilled water on top of the rusk so that the rusk gets thoroughly wet.
5. Mix vigorously until the meat mixture looks sticky. I really work it at this stage.
(this is myosin developing, the protein that sticks the sausage together & gives texture, rather like the gluten in bread).
7. If the mixture is wet or soft let it stand for a few minutes for the rusk / breadcrumb to re-hydrate.
8. Fill into casings.
9. Put into the fridge for 6 - 8 hours to Bloom for flavour development.

Cook and Enjoy

There are three comments

This is the best sausage spice blend ever. Really worth a try!!!!! I thought this until I tried the revised blend. OMG…even better.!!!

John Byrne, (Email ) - 23-06-’08 22:44

Thanks for the calculator Phil! Will let you know how I get on with the “Every Day” sausage!

RichieRich, - 25-06-’11 15:16

What a great sausage!!! Must have spent 5yrs trying to find the perfect flavour and texture, looks like I found it!

RichieRich, - 28-06-’11 16:05