Yield: 4 servings
Measure | Ingredient |
---|---|
5 teaspoons | Ground white pepper |
2½ teaspoon | Mace |
2¼ teaspoon | Salt |
2 teaspoons | Ground ginger |
2 teaspoons | Rubbed sage |
½ teaspoon | Nutmeg |
\N \N | Sausage: |
2½ pounds | Boneless lean pork shoulder or loin cut in cubes or stripes |
1 pounds | Fresh pork fat cut in cubes or strips |
1½ cup | Dry bread crumbs |
1¼ cup | Chicken broth |
3½ teaspoon | Banger seasoning |
Seasoning:
makes 4 pounds
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 sautee.
Taken from: Sunset Magazine
Submitted By HELEN PEAGRAM On 12-03-94