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Basic Irish Sausage


1 1/2 lb Lean pork
8 oz Pork fat, without gristle
1/2 teaspoon Ground allspice
1 teaspoon Salt
Fresh-ground pepper
1 pn Dried sage or marjoram
1 oz White breadcrumbs (opt)
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 flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.