Sausage, Bangers

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 meat 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
6. Serve with: mashed potatoes and minty peas