Irish sausage

Yield: 10 servings

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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