Monday, August 15, 2011

English Breakfast Sausage Recipe

In England, hearty breakfasts are a rule which we have always found was strictly observed. Makes about 2-1/2 lbs. sausage.

1-1/2 lbs. lean pork
3/4 lb. fat salt pork
1 clove garlic
1 scant t. salt
1 bay leaf, crushed
Pinch ground allspice
Pinch ground coriander
1 t. coarse ground pepper
1 egg
1 large onion, finely chopped
1 t. ground thyme
1 T. chopped parsley
2 T. butter or margarine
2 T. vegetable oil

V.S.P. Put meat and salt pork through finest blade of grinder, or have it ground by the butcher. Combine garlic, salt, crushed bay leaf, allspice, coriander and pepper in mortar and pound to a smooth paste. Add the spices to the meat along with egg, onion, thyme and parsley. Mix thoroughly and form into patties. Sauté patties in butter and oil until cooked through but not dry. Drain on paper towels and serve with scrambled eggs and toast.

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