| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | English | Sausages, Poultry | 4 | Servings |
INGREDIENTS
| 5 | ts | Ground white pepper |
| 2 1/2 | ts | Mace |
| 2 1/4 | ts | Salt |
| 2 | ts | Ground ginger |
| 2 | ts | Rubbed sage |
| 1/2 | ts | Nutmeg |
| Sausage: | ||
| 2 1/2 | lb | Boneless lean pork shoulder or loin cut in cubes or stripes |
| 1 | lb | Fresh pork fat cut in cubes or strips |
| 1 1/2 | c | Dry bread crumbs |
| 1 1/4 | c | Chicken broth |
| 3 1/2 | ts | Banger seasoning |
INSTRUCTIONS
Seasoning: makes 4 pounds Grind pork and fat together using fine hole disc of meat grinder. Add Banger Seasoning. Mix well. Grind again. Force mixture into casings and tie in 4-5 inch lengths. This mixture will be too fine to form into patties. Bake or sautee. Taken from: Sunset Magazine Posted to MM-Recipes Digest V4 #6 by "Rfm" <Robert-Miles@usa.net> on Feb 08, 99
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