Spiced Pork Sausages

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • lb/675 g dried white bread
  • 4 lb/2


Soak the bread in cold water and wring out with the hands to get rid of excess moisture. Put the meat and fat through a coarse mincer. Mix in the seasonings and bread and put the mixture through a fine mincer. Form into sausage shapes or fill skins.