Basic british sausage

Yield: 4 Servings

Measure Ingredient
1 pounds Lean pork; such as shoulder
8 ounces Pork fat
\N \N Salt and pepper
1½ ounce Fresh breadcrumbs
\N \N Nutmeg; ground cloves
\N \N Mace; thyme
\N \N Egg yolks
\N \N Sausage skins

Mince the lean pork and pork fat finely. Season generously with salt, pepper, and at least a pinch each of nutmeg, cloves, mace and thyme. Add the breadcrumbs and egg yolks and mix well. Refrigerate the mixture to make it easier to handle, then stuff into the skins and twist to secure the ends. If sausage skins are not available, coat with egg and dry breadcrumbs. Serve grilled or fried.

Posted to EAT-L Digest 30 Aug 96 Date: Sat, 31 Aug 1996 10:23:25 EDT From: erika metzieder <100627.3022@...>

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