Cecil Dean'S Pure Pork Sausages - cooking recipe

Ingredients

24 ounces lean pork
8 ounces pork fat, without gristle
1/2 teaspoon ground allspice
fresh ground pepper
1/4 teaspoon dried sage
1 ounce white breadcrumb
1 tablespoon instant minced onion
ground nutmeg
ground cloves
cayenne pepper

Preparation

Mince the pork and pork fat twice, and then mix very well and season.
(Fry a teaspoon or so each time to check the flavour until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used.
Fill sausage casings with the mixture or shape into patties.
I often make bigger batches and freeze them.