Cambridge Sausage
This sausage is nearly all meat, preferably Saddleback belly
which is quite fatty. Some recipes call for rice as the cereal, but
we will stick to bread crumbs or rusk.
Ingredients:
1kg pork shoulder
75g breadcrumbs
150ml water
10g salt
5g black pepper
5g nutmeg
1.5m of hog casings soaked and washed inside and out.
Method:
Thoroughly mix the dry ingredients so that the salt, pepper and
nutmeg are completely incorporated.
Mince the meat roughly, You might wish to cut the skin off and
finely grind it.
Mix with the dry ingredients and the water.
Stuff into casings and link as required.
Source: The Sausage Book - Paul Peacock