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Re: U.K STYLE PORK SAUSAGES

Name: Gerard
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Comments

I was a butchers apprentice in Manchester, we used our own meat (mostly fatty pork and pure fat) and a seasoning pack, run through the buffalo chopper until it was smooth pink then into the pumping rig, I can still do the 3 link fold , amazing that everyone uses those linking machines in the US. I'd guess they were at least 30% pure pork fat.

The beef sausage had a fifferent spice pack that was much spicier.

A good English cookbook should have the exact info.

Cheers, Gerard (Boston)