Lincolnshire Sausages
|
20 lbs |
Pork 50% lean, 50 fat |
|
3 & 1/2 lbs |
Stale bread |
|
7 ozs |
Salt |
|
1 & 1/2 ozs |
Pepper |
|
1 & 1/2 ozs |
rubbed Sage |
Method of preparation:
Cut pork into small cubes. Soak stale bread in water, squeeze surplus water out
of bread. Put into a mixing bowl, add salt, pepper and sage (mixed) into bread
and mix thoroughly, add cut up pork to bread and seasoning, mix again. Put
through the small plate of a mincing machine once only and fill into sausage
skins.