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Print this Recipe    Irish Sausage

BASIC IRISH SAUSAGES
Yield: 4 servings

1 1/2 lb lean pork
8 oz pork fat, without gristle
1/2 ts ground allspice
1 ts salt
fresh-ground pepper
pinch dried sage or marjoram
1 oz white breadcrumbs (opt)
ground ginger
mace
nutmeg cloves
cayenne 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 breadcrumbs and any spices
used. Fill skins as usual.

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