Yield: 4 Servings
|5 teaspoons||Ground white pepper|
|2 teaspoons||Ground ginger|
|2 teaspoons||Rubbed sage|
|2½ pounds||Boneless lean pork shoulder|
|Or loin cut in cubes|
|1 pounds||Fresh pork fat in cubes|
|1½ cup||Dry bread crumbs|
|1¼ cup||Chicken broth|
|3½ teaspoon||Banger seasoning|
Grind pork and fat together using fine hole disc of meat grinder. Add Banger Seasoning. Mix well. Grind again. Force mixture into casings and tie in 4-5 inch lengths.
This mixture will be too fine to form into patties. Bake or saute.