Irish Sausages
680g (1˝lb) Pork Shoulder, lean
225g (8oz) Pork Back or Belly Fat
25g (1oz) White Breadcrumbs
1 tsp Salt
˝ tsp Ground Allspice
˝ tsp Pepper, finely ground
Fresh-ground Pepper
Dried Sage or Marjoram
Ground Ginger
Ground Mace
Ground Nutmeg
Ground Cloves
Cayenne Pepper
3 metres (9 feet) Sausage Casings
Mince the pork very finely.
The amounts of each of the spices and seasonings depend on personal taste, experiment to discover the quantity that best suits your tastes.
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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