www.britishbarbecue.co.uk

 

Basic Irish Sausages

 

 

1 1/2	pounds	Lean pork
8	ounces	Pork fat, without gristle
1/2	teaspoon	Ground allspice
1	teaspoon	Salt
		Fresh-ground pepper
1	pinch	dried sage or marjoram
1	ounce	White breadcrumbs
		Ground ginger, mace, nutmeg
		Cloves, cayenne pepper

 

 

 

 

 

 

 

Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavour until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual.

The British Barbecue Pit : www.britishbarbecue.co.uk