| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Irish | Irish, Pork, Groundmeat, Jw | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Lean pork |
| 1/2 | lb | Pork fat, no gristle |
| 1/2 | ts | Mace |
| 1 | ts | Salt |
| 1/4 | ts | Fresh ground pepper |
| 1/4 | ts | Dried sage and marjoram |
| 1/8 | ts | Ground nutmeg and/or cloves |
| 1/8 | ts | Cayenne pepper |
INSTRUCTIONS
Mince the meat and fat twice, then mix very well and season. Fry a teaspoon or so to check the flavor until you get it the way you like it. Add more herbs and spices as desired. Fill the skins. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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