Thanks to The Paupered Chef for helping convince me that this whole project was possible, Adrian at Ancora and Kris at Shank Charcuterie for all the help. I also have to credit Heston Blumenthal and J. Kenji Lopez-Alt. For my fellow Yanks who haven't enjoyed one of these yet, picture the best bratwurst ever and imagine if it was ten times better.
Ingredients (yields around 25 100g sausages)
2000g 70/30 Ground Pork
100g really dark, dry bread crusts
aprox. 2 Cups Dark Pork Stock
3.5 Tbl Cane Syrup
30g Salt
5g Bay Leaves
5g Mace
5g White Pepper
4g Ginger
3g Nutmeg Sausage casings
You will also need a food processor, a sausage stuffer, a meat grinder if you are grinding your own pork, and a sous vide rig for poaching the finished beauties.
Grind up all the spices. Smell how much of a lie that "British food is bland" nonsense is. Season the meat with the salt and spices and refrigerate it overnight. Grind the bread crusts really fine and soak them in the syrup and enough of the stock to make a really loose paste. Pulsing in small batches so as not to overwork your long-suffering food processor or overheat your sausage mix, blend the meat and bread paste until it's really sticky. Clean the sausage casings and load them on to the stuffer without making any juvenile jokes, please. Twist them around 3.5 inches long and pack them into ziploc bags in one layer, using the water displacement method to remove as much air as you can. Circulate them at 140°F for at least 45 minutes, but no more than 4 hours. At this point, fry as many as fit in a cast iron skillet and eat them with HP sauce. Or share with friends. Or find a local bar that will let you sell them to people
