Recipe - Pork Sausages

1 Egg white
225 g Pork mince
1 55 grams thi shred good
quality marmalade
30 ml Whisky
1 Clove garlic
110 g Bread
110 g Bacon; fatty/streaky or
; rindless
One fourth teaspoon Marjoram
One fourth teaspoon Oregano
One fourth teaspoon Thyme
One fourth teaspoon Parsley
Salt and pepper
Sausage skin
Butter to cook

SAUCE
1 cn Split peas
One fourth pt Stock
1 Sprig thyme
2 Cloves garlic
2 sl Bacon; chopped
1 Shallot

Mince all the ingredients together and bind with the egg white. Place into
a piping bag and fill the sausage skins.

Tie to the required size and cook.

Sauce: Drain the peas and rinse with cold water. Melt the butter and add
the chopped shallot. Add the crushed garlic and sweat off. Add the bacon.

Add the peas and thyme and stock. Bring to the boil, simmer. Liquidize
until smooth.

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