Suffolk Sausages

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 6 lb pork sausage meat
  • 2 oz salt
  • Pinch of mace
  • Pinch of cloves
  • ΒΌ oz pepper
  • Pinch of nutmeg
  • 5 oz. soft breadcrumbs
  • ΒΌ pint hot water
  • Sausage skins


    Mix thoroughly and put into skins. Boil these sausages before frying them.