Suffolk Sausage
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Release Date 10.04.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 10mm
Ingredients
Meat
- 700 g Pork Belly
Liquid
- 200 g Ice Water
Other
- 100 g Rusk
Casings
- 1 m 32/34 Pork Casing
Herbs & Spices
- 17 g Table Salt
- 4 g Ground White Pepper
- 1 g Ground Nutmeg
- 1 g Ground Mace
- 1 g Ground Ginger
- 0.5 g Ground Cayenne
- 1 g Rubbed Parsley
- 3 g Rubbed Sage
Instructions
Preparation
- Soak 1 m 32/34 Pork Casing in cold water for 30 minutes.
- Prepare the 100 g Rusk and soak in the 200 g Ice Water for 10 minutes.
- Prepare the spice mix with 17 g Table Salt, 4 g Ground White Pepper, 1 g Ground Nutmeg, 1 g Ground Mace, 1 g Ground Ginger, 0.5 g Ground Cayenne, 1 g Rubbed Parsley & 3 g Rubbed Sage
Grinding
- Grind the 700 g Pork Belly through the 10mm plate.
Mixing
- Mix the ground 700 g Pork Belly with the 100 g Rusk & 200 g Ice Water mix and with the spice mix you created before.
- Mix the sausage mix till it becomes very sticky.
Filling
- Fill the sausage mix semi form in to the 1 m 32/34 Pork Casing and form 8-10cm links
Storage
- Store in the refrigerator and use within 2 days, or freeze for later usage.
Instruction Video
Notes
A classic English pork sausage from Suffolk.
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
Suffolk Sausage
Based on
1000 g
Amount per 100g
Calories
406.02
% Daily Value*
Fat
37.77
g
58
%
Saturated Fat
13.72
g
86
%
Polyunsaturated Fat
4.18
g
Monounsaturated Fat
17.42
g
Cholesterol
50.40
mg
17
%
Sodium
756.13
mg
33
%
Potassium
158.56
mg
5
%
Carbohydrates
7.90
g
3
%
Fiber
0.77
g
3
%
Sugar
0.67
g
1
%
Protein
8
g
16
%
Vitamin A
48.38
IU
1
%
Vitamin C
0.58
mg
1
%
Calcium
30.59
mg
3
%
Iron
1.06
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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