Use loin or shoulder pork for these special sausages if possible, but make sure there is a good mixture of fat and lean. Cut the meat into cubes and mince finely. Spread the meat out thinly on a board and sprinkle on the salt, finely chopped sage and marjoram, cloves, black pepper and Cayenne pepper. Work in the seasoning thoroughly with the hands. Mince the meat twice more. Leave in the refrigerator for 24 hours, then form into sausage shapes or round cakes, or put into skins.
© 1978 Mary Norwak estate. All rights reserved.