Spiced Pork Sausages

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3 lb bread
  • 9 lb lean pork
  • 3 lb. firm fat from fat bacon
  • 3 oz salt
  • 1 oz white pepper
  • ½ oz ginger
  • ¾ oz mace
  • Sausage skins


    Soak the bread in cold water and wring out. Put lean meat and fat through a coarse mincer. Mix in seasonings, then add the bread and run the whole lot through a fine mincer. Fill sausage skins.