English sausage



  • Apart from regional and speciality sausages, a rather revolting mixture of ground meat (which includes fat, drinde, mechanically recovered meat and other parts of the animal not generally considered to be meat) with rusk, extenders, binders and flavourings packed in casings. By law, pork sausage must contain 65 per cent meat (of which 10 per cent may be drinde), whilst pork and beef sausage need only contain 50 per cent meat.