Title: Basic Irish Sausages / From Irish Traditional
Categories: Meat Sausage
Yield: 4 Servings
| 1 1/2 | lb | Lean pork |
| 8 | oz | Pork fat, without gristle |
| 1/2 | ts | Ground allspice |
| 1 | ts | Salt |
| | | Fresh-ground pepper |
| | | Pinch dried sage or marjoram |
| 1 | oz | White 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.