Title: Basic irish sausages
 Categories: Meat
      Yield: 4 Servings
 
  1 1/2 lb Lean pork
      8 oz Pork fat; without gristle
    1/2 ts Ground allspice
      1 ts Salt
           Fresh-ground pepper
      1 pn Dried sage or marjoram
      1 oz White breadcrumbs (opt)
           Ground ginger; mace, nutmeg,
           -cloves; cayenne pepper
 
  From: "Brad Q. Lucht" 
  
  Date: Mon, 13 May 1996 17:45:09 -0500 Mince the meat and fat twice,
  then mix very well and season.  (Fry a teaspoon or so each time to
  check the flavor until you get it the way you like it.) Add the herbs
  and breadcrumbs and any spices used. Fill skins as usual.