Sage Sausages from The Complete Book of Home Preserving by Mary Norwak
Use loin or shoulder pork for these special sausages if possible, but make sure there is a good mixture of fat and lean. Cut the meat into cubes and mince finely. Spread the meat out thinly on a bo...
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Ingredients
- 2 tablespoons sage
- 2 teaspoons marjoram
- 3 lb/1.5 kg pork
- 1 tablespoon salt
- Pinch of Cayenne pepper
- ¼ teaspoon ground cloves
- ¼ teaspoon black pepper
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