English Sausages
680g (1˝lb) Pork Shoulder, lean
450g (1lb) Pork Back or Belly Fat
15g (˝oz) Salt
1 tsp Ground Mace
˝ tsp White Pepper, finely ground
˝ tsp Nutmeg, ground
˝ tsp Fresh Sage, finely chopped
˝ tsp Fresh Thyme, finely chopped
3 metres (9 feet) Sausage Casings
Mince the pork very finely.
Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
Next fill the sausage cases, see: sausage making basics for advice on doing so.
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