Irish sausages

Yield: 4 servings

Measure Ingredient
1½ pounds Lean pork
½ pounds Pork fat, no gristle
½ teaspoon Mace
1 teaspoon Salt
¼ teaspoon Fresh ground pepper
¼ teaspoon Dried sage and marjoram
⅛ teaspoon Ground nutmeg and/or cloves
⅛ teaspoon Cayenne pepper

Mince the meat and fat twice, then mix very well and season. Fry a teaspoon or so to check the flavor until you get it the way you like it. Add more herbs and spices as desired. Fill the skins.

Submitted By JIM WELLER On 03-26-95

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