This was posted by Nancy museofirel...@yahoo.com on Rhondas_Recipe_Exchange
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Irish Sausages
1 1/2 pounds Lean pork
8 ounces Pork fat without gristle
1/2 teaspoon Ground allspice
1 teaspoon Salt
Fresh-ground pepper
Pinch dried sage or marjoram
1 ounce White breadcrumbs (optional)
Ground ginger, mace nutmeg
Cloves cayenne pepper
Mince the meat and fat twice, then mix very well and season. (Fry a
teaspoon or so each time to check the flavor until you get it the way
you like it.) Add the herbs and breadcrumbs and any spices used. Fill
skins as usual
.
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