English Pork Sausage
The English pork sausage is well loved in the UK
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Release Date 15.03.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 10mm
- 1 Grinder Plate 5mm
Ingredients
Meat
- 500 g Pork S1 Very Lean
- 250 g Pork Back Fat
Liquid
- 75 g Ice Water
Other
- 150 g Bread Crumbs White
Casings
- 1 m 30/32mm Pork Casings
Herbs & Spices
- 16 g Table Salt
- 4 g Ground Black Pepper
- 1 g Ground Nutmeg
- 1 g Ground Mace
Instructions
Preparation
- Soak the 1 m 30/32mm Pork Casings in cold water for 30 minutes.
- Prepare the spice mix with 16 g Table Salt, 4 g Ground Black Pepper, 1 g Ground Nutmeg & 1 g Ground Mace
- Mix the 150 g Bread Crumbs with the 75 g Ice Water and your spice mix.
Grinding
- Grind the 500 g Pork S1 through the 10mm plate.
- Grind the 250 g Pork Back Fat through the 5mm plate
Mixing
- Mix the ground 500 g Pork S1 & 250 g Pork Back Fat with the prepared spice mix until it becomes very sticky.
Filling
- Fill the sausage mix firm in to the 1 m 30/32mm Pork Casings and twist about 8cm long links.
Storage
- Use within 2 days or freeze for later
Instruction Video
Notes
Fry, bake or grill the sausage.
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INFORMATION
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Nutrition Facts
English Pork Sausage
Based on
1000 g
Amount per 100g
Calories
318.75
% Daily Value*
Fat
24.13
g
37
%
Saturated Fat
8.62
g
54
%
Trans Fat
0.01
g
Polyunsaturated Fat
3.09
g
Monounsaturated Fat
11.05
g
Cholesterol
46.75
mg
16
%
Sodium
759.73
mg
33
%
Potassium
251.41
mg
7
%
Carbohydrates
11.15
g
4
%
Fiber
0.82
g
3
%
Sugar
0.96
g
1
%
Protein
13.26
g
27
%
Vitamin A
6.84
IU
0
%
Vitamin C
0.05
mg
0
%
Calcium
33.27
mg
3
%
Iron
1.32
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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