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 nine 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

Going try this mix tomorrow, going to add some sage to it tho, hence sauSAGE

deka, - 03-02-’15 09:20

I hope that you like it. It’s the predecessor to the ever popular Thurlaston sausage.

Phil, - 03-02-’15 13:46

hi. is the meat content a mix of meat and fat please..thanks

kim, - 15-03-’15 11:46

Hi Kim,

Yes, it is; meat with about 20% visible fat is ideal.

Phil, - 15-03-’15 23:52

Hello Phil & all,

I use a very similar recipe for my sausages, but, I also add caraway seed and coriander seed and some all spice seed ground into the seasoning mix. As a rough guide I put about 3gms of each plus similar amounts listed above.

Great site by the way.

Gerald, - 16-05-’15 17:54

Thanks Gerald, I look forward to trying your recipe.

I think that your spice mix would make a nice ‘continental’ sausage without the rusk, and less water.

Phil, - 24-05-’15 16:33

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.