Clay's Kitchen : Sausage Recipes

Sausage Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Chipolata (English Sausage)

The ultimate cocktail sausage. This is the King of English sausage. The basic banger was created from this recipe.

7 ½ pounds pork butts
1 pound pork fatback
1 tablespoon sage
1 teaspoon dried onion flakes
1 teaspoon thyme
1 teaspoon mace
1 ½ tablespoons salt
6 ounces bread crumbs
1 tablespoon pepper
1 pint water
1 pint water

Grind the meat and fatback through a ⅜ plate. Mix the herbs and seasonings in the water and chill. Using a food processor purée the meat and chill. Add the herbs, spices, and seasonings to the water then the bread crumbs. Chill meat mixture. Using 28mm casings, stuff the mixture into 1 inch links and refrigerate.

Grill, sauté, or cook in the oven, as you prefer and serve at once.


Search for Recipes, Search using Google, or Return to Cookbook Index