British Bangers

Directions

Cut the fresh pork into approximately 1 inch cubes. Chill for 1 hour.

Pass through the coarse plate of the meat grinder.

Add remaining ingredients and grind a second time through the fine (¼ inch) plate.

Stuff into casings and twist into 4 inch lengths.

Variations: Cambridge Style Sausage: instead of 2 cups fresh breadcrumbs, use 2 cups boiled rice and add ¼ teaspoon ground red pepper and ¼ teaspoon ground ginger to the spice mixture.

Oxford Style Sausage: Substitute 1 pound of veal for 1 pound of the pork. Omit the mace and coriander and use ¼ teaspoon each of dried thyme and marjoram instead. Add 1 teaspoon dried sage.