Breakfast Sausage with Leek
A fantastic twist on the classic breakfast sausage.
Ingredients:
1kg pork shoulder
200g pork fat
100g breadcrumbs
150ml water
5g salt
5g black pepper
200g cooked and chopped leeks
2m of hog casings soaked and washed inside and out.
Method:
Thoroughly mix the dry ingredients so that the salt and pepper
are completely incorporated.
Finely mince the meat and fat.
Mix with the dry ingredients, leek and the water.
Stuff into the casing and link as required.
Leave for 24 hours to mature.
Source: The Sausage Book - Paul Peacock with a twist from Furzedown