Title: Basic bangers
 Categories: Pork, British
      Yield: 4 Servings
 
      1 lb Pork shoulder, lean
      8 oz Pork fat
      1    Salt & pepper
  1 1/2 oz Fresh breadcrumbs
           Nutmeg
           Cloves, ground
           Mace
           Thyme
      2    Egg yolks
      8    Sausage skins
 
  Mince the lean pork and pork fat finely.  Seasoin 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.