Recipe by Gerry
This recipe was copied from a little sausage booklet and has been well enjoyed over the years. Make these for those special holiday weekend breakfasts. The aroma alone has everyone up waiting for breakfast to be served. You can double or triple the recipe as these freeze well.
Top Review by mcemily480
This was a great recipe! I saw that some reviewers complained about the texture that the bread crumbs gave the sausage, and all I could think was, "but the texture is what makes it English sausage!" I prefer English style sausage (and especially English style back bacon) to the American types, and I have paid exorbitant prices to buy English style sausages from specialty shops, so I was very excited to see this recipe. I was delighted with the results! I used a package of ground pork I bought at the grocery store, which was not ground as finely as this recipe called for, and I cooked it in patties since I couldn't make links, but even so, the texture was much closer to the English style, and the flavor was BANG ON. I won't be buying prepackaged sausage meat anymore! In fact, I may have to invest in a sausage stuffer and start having a butcher finely grind pork for me. Thanks, Gerry!
- 2 lbs pork (a good mix of fat and lean using a fine grind works best)
- 1 cup fine dry breadcrumb
- 2 -3 teaspoons salt
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon ground ginger
- 3⁄4 teaspoon ground sage
- 1⁄4 teaspoon thyme leaves
- 1⁄8 teaspoon ground allspice
- 1⁄2 cup ice water
Directions See How It's Made
- Place all ingredients in a large bowl,mixing well to assure spices are evenly distributed.
- Form into patties, refrigerate several hours to allow spices to blend.
- Fry over medium heat until well browned and cooked through, with no pink showing.
- NOTE this mixture may be stuffed into small casings, making 3-4 inch links, your guests will be so impressed!