Spiced Pork Sausages from The Complete Book of Home Preserving by Mary Norwak
Soak the bread in cold water and wring out with the hands to get rid of excess moisture. Put the meat and fat through a coarse mincer. Mix in the seasonings and bread and put the mixture through a ...
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Ingredients
- 1½ lb/675 g pork fat
- 4 lb/2 kg lean pork
- 1½ lb/675 g dried white bread
- ½ oz/15 g ground mace
- ¼ oz/8 g ground ginger
- ½ oz/15 g pepper
- 1½ oz/40 g salt
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