Title: French Pork Sausage Meats
Categories: Meat Sausage French Pork
Yield: 1 Recipe

1	lb	Lean pork, neck or shoulder
1/2	lb	Hard back fat
1	tb	Salt
1/2	ts	Quatres-‚pices; -=OR=-
		Spices to taste
		Fresh Ground Black pepper
		Parsley or sage or thyme
MIXTURE 2
1	lb	Lean pork, neck or shoulder
1	lb	Hard back fat
1	tb	Rounded salt
1	ts	Spices or quatres-‚pices or
1	ts	Cinnamon alone
		Freshly ground black pepper
		Parsley or sage or thyme

Put the lean and fat pork once, or twice according to the texture desired. Season to taste - using plenty of herbs. Recipe Jane Grigson Mmed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 07 Jul 97 National Cooking Echo Ä

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