irish sausage
| Measure | Ingredient |
|---|---|
| 5 pounds | Pork butt, coarse ground |
| 4 eaches | Eggs, lightly beaten |
| 1 tablespoon | Salt |
| 3 teaspoons | Basil |
| 3 teaspoons | Marjoram |
| 2 cups | Water |
| 5 cups | Bread crumbs |
| 8 eaches | Garlic cloves, pressed |
| 3 teaspoons | Thyme |
| 3 teaspoons | Rosemary |
| 3 teaspoons | Black Pepper |
SOURCE: SAUSAGE-MAKING COOKB
FROM : CLARENCE FONTISH
Combine all ingredients, mix well and stuff into sheep casing. To cook, fry in butter or oil. *** Had to record this one for Diane Duane on the Cooking Echo
Submitted By SALLIE KREBS On 04-29-95
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