Categories: Pork/ham, Irish, Sausages 
      Yield: 4 servings 
  
  1 1/2 lb Lean pork                                Pinch dried sage or marjoram 
      8 oz Pork fat, without gristle           1 oz White breadcrumbs (optional) 
    1/2 ts Ground allspice                          Ground ginger, mace, nutmeg 
      1 ts Salt                                     Cloves, cayenne pepper 
           Fresh-ground pepper             
  
  Mince the meat and fat twice, then mix very well and season.  (Fry a 
  teaspoon or so each time to check the flavor until you get it the way you 
  like it.)  Add the herbs and breadcrumbs and any spices used.  Fill skins 
  as usual. (From IRISH TRADITIONAL FOOD)