These sausages are best made an hour or so before required, to allow the flavours to develop.
Mince or process the two meats as coarsely or as finely as required. Put in a large bowl, and mix in the crumbs and egg yolk, and then the herbs and seasoning. Make sure all is thoroughly mixed, and then fry
Mix other seasonings, such as ground cumin or coriander, crushed garlic or chopped chilli, into the meat.
© 1995 Frances Bissell. All rights reserved.