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Receipt from meatsandsausages.comMANCHESTER SAUSAGE
Pork, lean 750 g 1.55 lb
Back fat or pork fat trimmings 250 g 0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt 18 g 3 tsp
White pepper 4.0 g 2 tsp
Mace 2.0 g 1 tsp
Nutmeg 1.0 g 1/2 tsp
Cloves 0.5 g 1/4 tsp
Ginger 3.0 g 1-1/2 tsp
Sage, ground 2.0 g 1 tsp
Basil, rubbed 1.0 g 1 tsp
Water 30 g 1 oz fl
Instructions
Grind lean meat through 1/4” (6 mm) plate.
Grind fat through 1/4” (6 mm) plate.
Mix/knead lean pork with salt until sticky.
Mix spices with 30 ml (1 oz fl) of water. Pour spices over meat and mix again. Add fat and remix.
Stuff into 36 mm hog casings.
Refrigerate.
Cook before serving.
The 1877 'Manchester dialogues' by Thomas Norton Harper has; "You're like a Manchester sausage, a bag of mysteries"