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Marylebone Sausages
Sausages
London

Made with mace, ginger and sage.


Receipt from from meatsandsausages.com

Marylebone Sausage

Marylebone sausage, a product of London’s butchers, is usually flavored with mace, ginger and sage.
Calories: 240
Servings: 10
Prep time: 30 minutes
Cook time: 30 minutes

Nutritional information
Materials Metric US
Lean pork 500 g 1.10 lb
Back fat 200 g 0.44 lb
Rusk, dry 120 g 0.26 lb
Water 180 g 0.40 lb
Ingredients per 1000g (1 kg) of materials
Salt 15 g 2-1/2 tsp
White pepper 2.0 g 1 tsp
Sage, ground 2.0 g 1 tsp
Mace 2.0 g 1 tsp
Ginger 1.0 g 1/2 tsp
Instructions

    Soak rusk in water.
    Grind lean pork through 3/8 (10 mm) plate.
    Cut back fat into 1/2 (12 mm) or grind fat trimmings with 3/8 (10 mm) plate.
    Mix meat, spices, rusk and fat together OR
    Using a food processor emulsify meat, rusk, spices and fat together.
    Stuff into 32-36 mm hog casings forming 3-4 (7-10 cm) long links.
    Refrigerate.
    Cook before serving.




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