Gloucestershire Sausages
900g (2lb) Pork Shoulder, lean
340g (12oz) Shredded Suet
225g (8oz) Fresh White Breadcrumbs
1½ tsp Salt
1 tsp Dried Sage
½ tsp Dried Thyme
½ tsp Dried Marjoram
½ tsp Ground Black Pepper
¼ tsp Ground Mace
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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