Irish Sausages
Yield
2 poundsPrep
2 hrsCook
?Ready
2 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
pork
lean |
|
| ½ | pound |
pork fat
no gristle |
|
| ½ | teaspoon |
mace
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freash ground |
|
| ⅛ | teaspoon |
sage
|
*
|
| ⅛ | teaspoon |
marjoram
|
*
|
| ⅛ | teaspoon |
nutmeg
or ground cloves |
|
| ⅛ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
pork
lean |
|
| 226.8 | g |
pork fat
no gristle |
|
| 2.5 | ml |
mace
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freash ground |
|
| 0.6 | ml |
sage
|
*
|
| 0.6 | ml |
marjoram
|
*
|
| 0.6 | ml |
nutmeg
or ground cloves |
|
| 0.6 | ml |
cayenne pepper
|
|
Directions
Mince the meat and fat twice, then mix very well and season.
Fry a teaspoon or so to check the flavor and adjust as necessary.
Fill the skins.
