Irish Sausages (Bangers) - cooking recipe

Ingredients

1 1/2 lbs lean pork
8 ounces pork fat, without gristle
1/2 teaspoon ground allspice
1 teaspoon salt
fresh ground pepper
1 pinch dried sage or 1 pinch marjoram
1 ounce white breadcrumb (optional)
ground ginger
mace
nutmeg
clove
cayenne pepper
pork sausage casing

Preparation

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. You could probably also make into patties and pan fry.