- Pork, lean and fat, 4 lb.
- bread-crumbs, ½ lb.
- salt and a very little spice.
- Mince the pork finely, there should be about one-third fat to two-thirds lean.
- Add the bread-crumbs, finely chopped fresh sage or powdered dried sage, salt, pepper and a little powdered allspice.
- Mix well, and
- Make up into sausages with a little flour, and fry as required. Will keep two or three days in a cool place in winter if well seasoned; and it is possible to make with half quantities