Recipe - Basic British Sausage

1 pound Lean pork; such as shoulder
8 ounce Pork fat
Salt and pepper
1 One half ounce Fresh breadcrumbs
Nutmeg; ground cloves
Mace; thyme
Egg yolks
Sausage skins

Mince the lean pork and pork fat finely. Season generously with salt,
pepper, and at least a pinch each of nutmeg, cloves, mace and thyme. Add
the breadcrumbs and egg yolks and mix well. Refrigerate the mixture to make
it easier to handle, then stuff into the skins and twist to secure the
ends. If sausage skins are not available, coat with egg and dry
breadcrumbs. Serve grilled or fried.
Posted to EATL Digest 30 Aug 96

Date: Sat, 31 Aug 1996 10:23:25 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM