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