| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
English |
English, Pork, Sausages |
6 |
Servings |
INGREDIENTS
| 500 |
g |
Pork, boneless lean neck end, minced. |
| 250 |
g |
Pork back fat, hard, minced. |
| 1 |
tb |
Salt |
|
|
Pepper, freshly ground. |
| 1 |
tb |
Parsley, fresh, chopped, -OR- |
| 1 |
ts |
Thyme, and, |
| 2 |
|
Sage leaves, or 3, finely chopped. |
| 2 |
sm |
Sausage casings |
INSTRUCTIONS
Mix the meat and fat well with the seasoning. Fill into the casings. The
sausages may be fried, grilled or baked.
from THE BOOK OF THE SAUSAGE by ANTHONY AND ARAMINTA HIPPISLEY COXE as in
THE GOOD COOK- PORK by TIME-LIFE typed by KEVIN JCJD SYMONS
Posted to MM-Recipes Digest V4 #6 by "Rfm" <Robert-Miles@usa.net> on Feb
08, 99
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