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  PROCESS TIME

2 hours

  SAUSAGE TYPE

Fresh

  SKINS

About Hog 32 mm

  MEAT TYPE

Pork

Marylebone Sausage

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.

Ingredients

Basic Filling

 

1 Kg Pork Shoulder

 

4 g Pork back fat

 

200 g rusk or breadcrumbs

 

250 ml ice cold water

 

 

Seasoning

 

20g curing salt

 

3g white pepper

 

4g dried sage

 

3g mace

 

3 g ginger, ground

 

 

Casings

 

2 metres of hog casing.

How to do it

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.

SERVING SUGGESTION

Fry, grill, BBQ, bake

Typically this sausage is fried. Associated with the Marylebone Hotel, in fact this sausage is pretty well a standard butcher’s sausage for London.

MASTERED THIS? WHY NOT TRY…

These delicious meals all use the same basic principles as this recipe,
so broaden your menu and try something new today!