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Title: Basic Irish Sausages / From Irish Traditional
Categories: Meat Sausage
Yield: 4 Servings

1 1/2lbLean pork
8ozPork fat, without gristle
1/2tsGround allspice
1tsSalt
  Fresh-ground pepper
  Pinch dried sage or marjoram
1ozWhite breadcrumbs (optional)
  Ground ginger, mace, nutmeg
  Cloves, cayenne pepper

Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual.

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