BANGERS & MASH
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Makes 2lbs raw sausage
Ingredients
1/2 lb lean pork, ground
1/2 lb lean veal, ground
6 oz pork fat, ground
3 slices of white bread with crust, crumbled or finely chopped
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
1/8 tsp mixed grated nutmeg and mace
1/8 tsp dried crumbled thyme
1/8 tsp dried crumbled marjoram
1 tsp crumbled dried sage
1 tsp loosely packed finely grated lemon peel
1 large egg
Directions
1. Knead together the pork, veal, fat, and bread
2. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage,
and lemon peel into the egg, then knead into the mean mixture
3. Firmly stuff the mixture into prepared hog casings
4. Prick any air pockets with a pin
5. Poach, braise, or fry them before serving
Serve With:
mashed potatoes and minty peas
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