madbaker | Ten points for correctly identifying the cut-tag reference.

This week's Resolution Recipe: Leicestershire Tomato Sausage.
"One finds this sausage in many parts of the Midlands and up into Yorkshire."

6 oz white bread, crusts removed (I used bread crumbs)
2.5 lb pork shoulder
5 Tbsp tomato puree
1 tsp sage
1/4 tsp mace
1/2 tsp nutmeg
1/2 tsp white pepper
2 tsp salt
no garlic Ha! I used... 1.5 oz.

Put the bread to soak in cold water for 10 minutes, then wring quite dry with your hands. Mince the pork. Add the bread together with all the seasonings and mix well, then push into the skins.

I dribbled warm water into the bread crumbs until they were mostly damp, then mixed everything together.

What worked: We liked it. The flavors were fairly innocuous, as stereotypical British cuisine would have it. Chaz sez this is a classic combo.

What didn't: We're not used to the much softer texture having an extender like bread crumbs produces. Even a fresh sausage that's 100% meat is much firmer and juicier than this.
The flavors were fairly innocuous; I'd probably lower the bread crumbs to 3 or 4 oz and maybe up the spices. We couldn't taste the tomato.
I should convert this to baker's percentages for future use.

Will I make it again? It's a reasonable fresh sausage to have in the freezer, but it won't be on my "must have at all times" list.