Sausage Forcemeat

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 1 lb. (½ k.) pork sausages or sausage meat
  • 2 tablespoons fi

Method

Remove the skins from the sausages. Mix thoroughly with the other ingredients, moisten with the stock and use.