|1||pound||pork||such as shoulder|
|1||x||salt and black pepper||*|
|1 1/2||ounces||bread crumbs||fresh|
Mince the lean pork and pork fat finely.
Season generously with salt, pepper, and at least a pinch each of nutmeg, cloves, mace and thyme.
Add the breadcrumbs and egg yolks and mix well.
Refrigerate the mixture to make it easier to handle, then stuff into the skins and twist to secure the ends.
If sausage skins are not available, coat with egg and dry breadcrumbs.
Serve grilled or fried.
First published: 1996-01-27 last updated: 2013-04-20
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles