Yorkshire Sausage
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Release Date 06.03.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 5mm
Ingredients
Meat
- 780 g Pork Shoulder 80/20 (Lean/Fat)
Liquid
- 150 g Ice Water
Other
- 70 g Rusk
Casings
- 1.2 m 28/30mm Pork Casings
Herbs & Spices
- 16 g Table Salt
- 1 g Ground White Pepper
- 0.5 g Ground Mace
- 0.5 g Ground Nutmeg
- 0.5 g Rubbed Parsley
- 0.25 g Ground Cayenne
Instructions
Preparation
- Soak the 1.2 m 28/30mm Pork Casings in cold water for 30 minutes.
- Prepare the spice mix with 16 g Table Salt, 1 g Ground White Pepper, 0.5 g Ground Mace, 0.5 g Ground Nutmeg, 0.5 g Rubbed Parsley & 0.25 g Ground Cayenne
- Soak the 70 g Rusk in 150 g Ice Water for 5 minutes.
Grinding
- Grind the 780 g Pork Shoulder through the 5mm plate
Mixing
- Mix the 780 g Pork Shoulder with the spices, salt & rusk until it is very sticky.
Filling
- Fill the sausage mix firm in to the 1.2 m 28/30mm Pork Casings and form 10cm links.
Storage
- Use within 2 days or freeze for later.
Instruction Video
Notes
This sausage is perfect fried or grilled.
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
Yorkshire Sausage
Based on
1000 g
Amount per 100g
Calories
99.09
% Daily Value*
Fat
3.81
g
6
%
Saturated Fat
1.28
g
8
%
Polyunsaturated Fat
0.52
g
Monounsaturated Fat
1.62
g
Cholesterol
31.88
mg
11
%
Sodium
708.57
mg
31
%
Potassium
178.42
mg
5
%
Carbohydrates
5.20
g
2
%
Fiber
0.38
g
2
%
Sugar
0.46
g
1
%
Protein
10.27
g
21
%
Vitamin A
14.68
IU
0
%
Vitamin C
0.50
mg
1
%
Calcium
21.40
mg
2
%
Iron
0.96
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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