Preparation info

    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • ¾ lb cheap cut of pork
  • ¼ lb pork fat
  • 2 thickish slice


Trim the meat of sinews and gristle. Soak the bread in water, squeeze dry and crumble into a large bowl. Mince the meat once, then add the fat and mince again, not too finely. Put into the bowl with the bread and add the lemon peel, herbs, spices and seasoning. Mix thoroughly with your hands. If you can get sausage skins, rinse them through under the cold tap, and then fill them. If you haven’t