About Hog 32 mm
This is a London sausage, associated with The Marylebone Hotel, and created by butchers flavoured with mace. This is a coarse sausage which should be double ground with the coarse plate, though I use the fine plate a second time and add the fat at the last minute.
1 Kg Pork Shoulder
4 g Pork back fat
200 g rusk or breadcrumbs
250 ml ice cold water
20g curing salt
3g white pepper
4g dried sage
3 g ginger, ground
2 metres of hog casing.
Sanitise all your equipment.
Chill the meat and the fat for 30 minutes in the freezer.
Cube the meat into 2 cm pieces and the fat into 5 mm pieces.
Store the fat in the fridge until needed.
Grind the meat with the coarse plate and then mix the ingredients except for the fat.
Pop into the fridge for 30 minutes.
Regrind (either with coarse or fine plate and mix in the fat).
Pop in the fridge while you test a portion and prepare for stuffing.
Stuff into hog casings.
Typically this sausage is fried. Associated with the Marylebone Hotel, in fact this sausage is pretty well a standard butcher’s sausage for London.