The Gourmet Farmer Deli Book by Evans Matthew; Haddow Nick; O'Meara Ross

Author:Evans, Matthew; Haddow, Nick; O'Meara, Ross
Language: eng
Format: epub
Publisher: Murdoch Books Pty Limited
Published: 2018-04-30T16:00:00+00:00

NOTE: If you haven’t got your hands on some old-breed pork with a good ratio of fat to meat (fat would be about 15–20%), you will need to replace some meat with minced pork back fat.

VARIATION: You can also make Tuscan pork and fennel sausages by omitting the nutmeg and replacing it with 1 tablespoon ground fennel and 1 tablespoon fennel seeds.

Makes about 15–20 sausages

To the English, this sausage is the breakfast staple equivalent of Vegemite to Australians. It is typically a bulk-produced, highly processed product, but once you have had a good English pork sausage then you will know what all the fuss is about.

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