Recipe - Irish Sausages

1 One half pound Lean pork
One half pound Pork fat, no gristle
One half teaspoon Mace
1 teaspoon Salt
One fourth teaspoon Fresh ground pepper
One fourth teaspoon Dried sage and marjoram
1/8 teaspoon Ground nutmeg and/or cloves
1/8 teaspoon Cayenne pepper

Mince the meat and fat twice, then mix very well and season. Fry a teaspoon
or so to check the flavor until you get it the way you like it. Add more
herbs and spices as desired. Fill the skins.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini