Ingredients

6 ounce(s) pork back fat; minced
1 pound shoulder of pork; minced
1 ounce(s) stale breadcrumbs
1/2 slice(s) smoked bacon; minced
salt
pepper
nutmeg
mace

Cooking Instructions

The pork should be boned and skinned. Mix the shoulder and the fat. Add 8 Tbls. hot water to the crumbs. Mix everything together (use your hands), seasoning well with pepper, and adding a generous pinch of both the spices. Fry a spoonful of the sausage to test the seasoning. Fill the sausage casings as usual. Prick in a few places and allow to sit overnight before cooking. These are very good baked in a buttered baking dish at 350 until browned. Turn after 20 minutes, and raise heat if sausages are cooking too slowly.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)