Simple Pork Sausages from The Complete Book of Home Preserving by Mary Norwak
Mince the lean pork and pork fat twice. Mix well and season, using salt, freshly ground pepper, allspice and marjoram. Stir in the breadcrumbs. Form into sausage shapes or fill skins.
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Ingredients
- 8 oz/225 g pork fat
- 1 lb/450 g lean pork
- Pinch of dried marjoram
- ½ teaspoon ground allspice
- Black pepper
- 1 teaspoon salt
- 1 oz/25 g dried white breadcrumbs
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