Title: Basic british sausage
 Categories: Meats
      Yield: 4 Servings
 
      1 lb Lean pork; such as shoulder
      8 oz Pork fat
           Salt and pepper
  1 1/2 oz Fresh breadcrumbs
           Nutmeg; ground cloves
           Mace; thyme
           Egg yolks
           Sausage skins
 
  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.