When I came across a sausage called the “Far-Famed Cambridge Sausage” in a 1938 ‘Handy Guide for Pork Butchers’, I couldn’t resist making it? But what type of sausage was it?
I’m guessing that it was far better known in those days: I’d only ever heard of it in passing. A quick online search told me that the best know brand was Palethorpe’s ‘Royal Cambridge sausages’, though they were made in Shropshire, and that there were 2,500lbs of them were aboard the Titanic when she sailed on her maiden voyage!
This sausage formulation was posted on the sausagemaking.org forum. It has had a slight alteration by me. It was developed from a recipe that was originally supplied by the butcher Phil Groth to forum member Parson Snows with some adaption by another forum member, Oddley.
I have since been informed that the only herbs and spices in a ‘true’ Lincolnshire sausage are sage, salt, and pepper. This was supported by The Lincolnshire Sausage Association’s application for EU PGI status. So, this recipe is ‘technically’ not a true Lincolnshire; it is, however, a great recipe and a Lincolnshire sausage in spirit.
This is the everyday Pork Sausage that I make for Pauline. She prefers thin sausage in sheep’s casings. Sheep’s casings are harder to use than hogs as they split more easily but the extra care needed is worth it as the delicate casings make for great eating.
This sausage is an amended version of the Every Day Pork Sausage that I posted a while ago. The first version is a nice peppery sausage that we all like a lot. The family, however, thinks this one is even better. Less peppery and with a more rounded flavour.
Most British sausage contains some form of binder. Prior to WWII this was usually in the form of breadcrumbs but following the introduction of modern bread baking methods, most producers changed to using rusk. Good breadcrumbs from well-cooked homemade bread can still, of course, be used, or rusk can be bought online from suppliers such as Scobies or Weschenfelder.
Alternatively, you can make your own using this recipe which was posted by Parson Snows on the sausagemaking.org forum:
Rusk 500 g plain/all-purpose flour or bread/strong flour pinch of salt 20g baking powder 250g water (approx)
Method Preheat the oven to 450°F (230°C) Sieve the flour, salt and baking powder together. Mix it to a smooth, pliable dough using only enough of the water to do so. Roll it out lightly to approximately ½” (12 mm) thick then place it on a lightly greased tray. Place the tray into the oven on the middle shelf and bake for 10 minutes at 450°F (230°C). Remove it from the oven and using the tines of a fork/or a large knife, split it in half along its thickness. Place it back on the tray with the opened faces upwards. Return it to the oven. Reduce the heat to 375°F (190°C) and bake it for a further 10 minutes, or more until it seems dry. Remove it from the oven and allow it to cool a little on a wire rack. Whilst it is still warm, grind it in a food processor and then dry it further on trays until really dry. Store it in an airtight container and use it as required.
When I wrote about my first attempt to make hot dog sausages I posted the link to the original recipe that I adapted. It’s by forum member Big Guy at the sausagemaking.org forum. I’ve just realised that some of the ingredients he mentions aren’t available in the UK. Here’s my anglicised version.
It’s a while since I’ve done any sausage-making, what with trying to convert a bedroom into a work space and not feeling too good. We really need to make a trip to buy meat but in the meantime, I raided the freezer to make some hot dogs.
“Hot-dogs”, you ask, “Why would you want to make horrible fast food?”. Well, my dear reader, there’s a vast difference between what you buy on a Friday night when the clubs close and a good homemade hot dog in a quality bun; ask any American! They virtually have wars over there as to which style is the best!