Simple Pork Sausages

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 1 lb/450 g lean pork
  • 8 oz/225 g pork fat
  • 1 teaspoon salt
  • Black pepper
  • ½ teaspoon ground allspice
  • Pinch of dried marjoram
  • 1 oz/25 g dried white breadcrumbs


Mince the lean pork and pork fat twice. Mix well and season, using salt, freshly ground pepper, allspice and marjoram. Stir in the breadcrumbs. Form into sausage shapes or fill skins.

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