2 lb pork, butt — fresh
2 tsp salt
2 cups breadcrumbs — fresh
1 tsp pepper, white — ground
1/4 tsp mace — ground
1/4 tsp coriander — GROUnd
1/3 tsp nutmeg — ground
2 ea egg yolks — beaten
casings, hog, narrow
1) Cut the fresh pork into approximately 1 inch cubes. Chill for 1
hour. Pass through the coarse plate of the meat grinder. 2) Add remaining ingredients and grind a second time through the fine
(1/4 inch) plate. Stuff into casings and twist into 4 inch lengths. Makes 20 to 24 lengths. VARIATIONS: Cambridge Style Sausage: instead of 2 cups fresh breadcrumbs, use 2 cups boiled rice and add 1/4 teaspoon ground red pepper and 1/4 teaspoon ground ginger to the spice mixture. Oxford Style Sausage: Substitute 1 pound of veal for 1 pound of the pork. Omit the mace and coriander and use 1/4 teaspoon each of dried thyme and marjoram instead. Add 1 teaspoon dried sage.