Simple Pork Sausages

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 1 lb/450 g lean pork
  • 8 oz/225


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.