| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | British | Pork, British | 4 | Servings |
INGREDIENTS
| 1 | lb | Pork shoulder, lean |
| 8 | oz | Pork fat |
| 1 | Salt & pepper | |
| 1 1/2 | oz | Fresh breadcrumbs |
| Nutmeg | ||
| Cloves, ground | ||
| Mace | ||
| Thyme | ||
| 2 | Egg yolks | |
| 8 | Sausage skins | |
| from "Floyd on Britain and Ireland" |
INSTRUCTIONS
Mince the lean pork and pork fat finely. Seasoin generously with salt, pepper, and at least a pinch each of nutmeg, cloves, mace and thyme. Add the breadcrumbs and egg yolks and mix well. Refrigerate the mixture to make it easier to handle, then stuff into the skins and twist to secure the ends. If sausage skins are not available, coat with egg and dry breadcrumbs. Serve grilled or fried. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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