British Sausages & Seasoning
How to make traditional British pork or beef sausages and sausage meat from scratch at home, easy step by step guide.
Ingredients
Method
- 1kg / 2lb/3oz Minced/Ground Pork or Beef (20% fat)
- 100g / 3½oz Bread Rusk or Dried Breadcrumbs
- 200g / 200ml Water (Split in 2 halves)
- Sausage Seasoning:
- 12g / 1½tsp Salt
- 4g / 3tsp Dried Sage
- 2g / ½tsp Nutmeg
- 2g / ½tsp Mace
- ½tsp of each of Black & White Pepper
- 2g / ½tsp Cayenne Pepper (optional)
- Mix all the sausage seasoning ingredients together in a small bowl.
- Add the rusk to a large bowl and pour on half of the water and allow the rusk to rehydrate for 5 minutes.
- Now add the minced pork to the bowl and sprinkle over the sausage seasoning, using your hands, give it a good mix.
- Once your seasoning is evenly distributed you can add the the other half of the cold water.
- Using your hands again, give it a good mix for at least 5 minutes.
- And that is it, your British pork sausage meat is ready use.
- See the video for examples.
- Enjoy.
Equipment & products used in my kitchen and videos
Loose Base Fluted Pie Tin (23cm / 9in )
Original price was: £10.99.£9.99Current price is: £9.99.
Pie Making Bundle: Special Offer: Buy all 3 together: and Save £$£$£$
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Pro Food Homemade – Book 5: Tried & Tested Recipes not seen in any of my previous books.
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