Ingredients
Total meat plus fat. Everything below rescales.
Meat & Fat
Cure & Seasoning
Cure Safety
No curing salt in this one. Keep it refrigerated and cook it through.
Equipment
There is no egg here: the salt and the soaked breadcrumbs do the binding, and a second pass through the 5 mm plate works crumb, fat and beef into one mass. A night uncovered in the fridge lets the crumb finish taking up its water and firms the links before they hit the pan.
How To Apply It
Grind the beef coarse and dice the fat by hand, then bring both together with the seasoned breadcrumb paste. The second, finer grind is what pulls the three into a sausage that holds together.
Instructions
Dice the fat by hand into 5 mm cubes so it stays distinct instead of smearing.
Grind the beef through a coarse plate first.
Soak the breadcrumbs in the water and stir in the salt and spices to make a soft, seasoned paste.
Combine the ground beef, diced fat and breadcrumb paste until evenly distributed.
Regrind the combined mix through a fine plate so the bread binds the fat and meat together.
Stuff into hog casings and twist off links of about 56 g.
Lay or hang the links uncovered in the fridge for at least 12 hours so the crumb finishes soaking up its water and the filling sets.
Fry or grill over medium heat, turning often, until the center reads 71C.
Then What
Rest the links overnight in the fridge before cooking so the texture sets, then cook until the center reads 71C. This is a fresh, uncured sausage: keep it refrigerated and use it within 1 to 2 days, or freeze it.
About This Recipe
Scaled down to a 1 kg batch from a recipe in the British Manual of Army Catering Services. Bread or rusk in the mix is normal for a British sausage, which is why it eats softer and milder than most of its European cousins.
Curing salts are toxic in quantities you could measure casually with a spoon. Weigh every dose and mix it through evenly. Adapted from Beef Sausage-English; all wording here is our own. We have not made this one ourselves yet, so treat the timings as a starting point.
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