Basic Irish Sausages / From Irish Traditionalmeats 1 1/2 lb lean pork 8 oz pork fat, without gristle 1/2 teaspoon ground allspice 1 teaspoon salt 1 single fresh-ground pepper 1 single pinch dried sage or marjoram 1 oz white breadcrumbs (optional) 1 single ground ginger, mace, nutmeg 1 single 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. |
