British Sausages and Homemade UK Sausage Seasoning

Steps

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1. 1
   Add dried sage to a small bowl, then mix in 0.5 tsp each of ground nutmeg and ground mace (or substitute with 1 tsp nutmeg if mace is unavailable).
   ▶ ≈0:58
2. 2
   Add 0.5 tsp each of black pepper and white pepper to the bowl and mix well.
   ▶ ≈1:26
3. 3
   Add salt to taste and mix thoroughly. This seasoning is sufficient for 1 kg of meat. Optionally add 0.5 tsp cayenne pepper for extra heat, and stir well.
   ▶ ≈1:39
4. 4
   Put the rusk in a large bowl, pour in 100 ml of cold water, and let it rehydrate for 5 minutes.
   ▶ ≈2:45
5. 5
   Add the minced meat to the bowl, ensuring it has at least 20% fat content.
   ▶ ≈2:52
6. 6
   Wearing nitrile gloves, sprinkle the seasoning over the meat and mix thoroughly until the seasoning is fully incorporated.
   ▶ ≈3:05
7. 7
   Add the remaining 100 ml of cold water and mix thoroughly with your hands for at least 5 minutes until well combined.
   ▶ ≈3:26
8. 8
   Transfer the sausage meat to a smaller bowl for refrigeration. The sausage meat is now ready to use for making sausages, sausage rolls, or sausage patties.
   ▶ ≈3:48