Name: Pork Sausages
Ingredients: 1 Egg white; 225 g Pork mince; 1 55 grams thi shred good quality marmalade; 30 ml Whisky; 1 Clove garlic; 110 g Bread; 110 g Bacon; fatty/streaky or; ; rindless; 1/4 ts Marjoram; 1/4 ts Oregano; 1/4 ts Thyme; 1/4 ts Parsley; Salt and pepper; Sausage skin; Butter to cook; 1 cn Split peas; 1/4 pt Stock; 1 Sprig thyme; 2 Cloves garlic; 2 sl Bacon; chopped; 1 Shallot

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats		Coxon’s kit, Coxon2	1	servings

INGREDIENTS

1		Egg white
225	g	Pork mince
1		55 grams thi shred good quality marmalade
30	ml	Whisky
1		Clove garlic
110	g	Bread
110	g	Bacon; fatty/streaky or
		; rindless
1/4	ts	Marjoram
1/4	ts	Oregano
1/4	ts	Thyme
1/4	ts	Parsley
		Salt and pepper
		Sausage skin
		Butter to cook
1	cn	Split peas
1/4	pt	Stock
1		Sprig thyme
2		Cloves garlic
2	sl	Bacon; chopped
1		Shallot

INSTRUCTIONS

SAUCE
Mince all the ingredients together and bind with the egg white. Place into
a piping bag and fill the sausage skins.
Tie to the required size and cook.
Sauce: Drain the peas and rinse with cold water. Melt the butter and add
the chopped shallot. Add the crushed garlic and sweat off. Add the bacon.
Add the peas and thyme and stock. Bring to the boil, simmer. Liquidize
until smooth.
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