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BASIC IRISH SAUSAGES




Source of Recipe


FROM IRISH TRADITIONAL FOODS


Recipe Introduction


YIELD: 4 SERVINGS
1 1/2 LB LEAN PORK
1 PINCH DRIED SAGE OR MARJORAM
8 OZ PORK FAT, WITHOUT GRISTLE
1/4 CUP PORK RINDS (OPTIONAL ~ RECIPE CALLS FOR BREADCRUMBS OPTIONAL)
1/2 T GROUND ALLSPICE
1 PINCH EACH OF GROUND GINGER, MACE, NUTMEG
1 T SALT
1 PINCH CLOVES, CAYENNE PEPPER
FRESH-GROUND 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 PORK RINDS AND ANY SPICES USED.
FILL SKINS AS USUAL.


*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
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