Recipe for Irish Sausages


1 1/2 lb lean pork
1/2 lb pork fat, no gristle
1/2 teaspoon mace
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon dried sage and marjoram
1/8 teaspoon ground nutmeg and/or cloves
1/8 teaspoon cayenne pepper


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.

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