½ lb Lean ground pork
½ lb Lean ground veal
6 oz ground Pork fat
3 slices crumbled white bread w/ crust
1 tsp Salt
¼ tsp Black pepper
¼ tsp Cayenne pepper
1/8 tsp Mixed grated nutmeg
1/8 tsp Mace
¼ tsp Minced fresh thyme or
1/8 tsp Dried thyme
¼ tsp Minced fresh marjoram or
1/8 tsp Dried marjoram
2 tsp Minced fresh sage or
1 tsp Dried sage
1 tsp Loosely packed finely grated lemon peel
1 lg Egg
Prepared Hog Casings
 

Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin. Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen (raw, poached, or braised) for 3 months.

Makes 2 lbs.