| Basic Irish Sausages |
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Irish Meat Basics Last updated 12/2/2007 9:06:05 PM. Recipe ID 33272. 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. ---------------------------------------------------------------- Please type a brief description of the problem below. ">Report a problem with this recipe.
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"
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