Basic Irish Sausages

Basic Irish Sausages
  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" 
  
  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.


Didn't find the recipe you were looking for? Search for more here!

Web artofhacking.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 33272 (Apr 03, 2005)