Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Pork back fat; minced
1 lb Shoulder of pork; minced
1 oz Stale breadcrumbs
1/2 sl Smoked bacon; minced
Salt
Pepper
Nutmeg
Mace

The pork should be boned and skinned. Mix the shoulder and the fat.
Add 8 tablespoons hot water to the crumbs. Mix everything together
(use your hands), seasoning well with pepper, and adding a generous
pinch of both the spices. Fry a spoonful of the sausage to test the
seasoning. Fill the sausage casings as usual. Prick in a few places
and allow to sit overnight before cooking. ...These are very good
baked in a buttered baking dish at 350F until browned. Turn after 20
minutes, and raise the heat if the sausages are cooking too slowly.

from Grigson's OBSERVER COOKBOOK

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