Marylebone Sausage
The Marylebone name also comes from the same area in London and is a stable product by the butchers in London.
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Release Date 22.03.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 12mm
- 1 Grinder Plate 10mm
- 1 Grinder Plate 3mm
Ingredients
Meat
- 500 g Pork S1 Very Lean
- 200 g Pork Back Fat
Liquid
- 180 g Ice Water
Other
- 120 g Rusk
Casings
- 1 m 32/34 Pork Casing
Herbs & Spices
- 16 g Table Salt
- 2 g Ground White Pepper
- 2 g Ground Mace
- 2 g Ground Sage
- 1 g Ground Ginger
Instructions
Preparation
- Soak the 1 m 32/34 Pork Casing in cold water for 30 minutes.
- Soak the 120 g Rusk in 180 g Ice Water for 5 minutes
- Prepare the spice mix with 16 g Table Salt, 2 g Ground White Pepper, 2 g Ground Mace, 2 g Ground Sage & 1 g Ground Ginger.
Grinding
- Grind the 500 g Pork S1 through the 12mm plate.
- Grind the 200 g Pork Back Fat through the 10mm plate
Mixing
- Mix the ground 500 g Pork S1 & 200 g Pork Back Fat with the soaked 120 g Rusk and rest of the 180 g Ice Water. Just mix slightly so the water is adsorbed.
Grinding Part 2
- Grind the sausage mix again through the 3mm plate
Filling
- Fill the sausage mix semi firm in to the 1 m 32/34 Pork Casing and form 8 to 10cm links
Storage
- Store the in refrigerator for up to 3 day or freeze for later usage
Instruction Video
Notes
Fry, grill or bake the sausage.
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
Marylebone Sausage
Based on
1000 g
Amount per 100g
Calories
266.79
% Daily Value*
Fat
19.59
g
30
%
Saturated Fat
6.98
g
44
%
Trans Fat
0.01
g
Polyunsaturated Fat
2.52
g
Monounsaturated Fat
8.96
g
Cholesterol
44.04
mg
15
%
Sodium
739.04
mg
32
%
Potassium
239.04
mg
7
%
Carbohydrates
8.95
g
3
%
Fiber
0.65
g
3
%
Sugar
0.75
g
1
%
Protein
12.73
g
25
%
Vitamin A
4.78
IU
0
%
Vitamin C
0.11
mg
0
%
Calcium
26.95
mg
3
%
Iron
1.19
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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