Uploaded February 2020 | Updated September 2026, 3 weeks ago

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A Old school sausage recipe, dating back to the 1940s/50s.
Has the way we make sausages changed in the last 70 years? have our tastes change?, has the quality gone up or down?.
There is only one way to find out. This is a genuine vintage recipe from a very old butchers handbook, i have followed it to the letter and the results were... well, see for yourself.
If you want to make theses you will need....
2.5lb of beef flank, or beef trim. 70% lean 30 % fat.
4ozs of sausage making Rusk.
1lb of water.
For the sausage seasoning blend you will need...
113 grams of salt.
15 grams of white pepper
11 grams of ground ginger
and a tbsp of dried sage.
use 50 grams of the mixed seasoning blend to your combined meat and rusk, sausage mix.