A simple English ‘all-rounder’ sausage. Mild with a little sweetness from the honey. Great for breakfasts, Toad in the Hole, or Bangers & Mash with a good onion gravy.
‘Honey Roast’ English Sausage
Ingredients
- Pork Shoulder 80/20% Lean/Fat
- Rusk 5%
- Water 7%
- Honey 2.5%
- Salt 1.3%
- Mace 0.1%
- Ginger 0.1%
- Whiter Pepper 0.35%
Method
- Chill or par-freeze Meat & Fat
- Grind twice on a medium plate
- Mix in salt, Rusk, Iced water and all other ingredients
- Mix well until paste becomes sticky
- Stuff into natural hog casings of preferred diameter and link
- Refrigerate overnight (ideally hanging)
