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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