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Irish Sausages

1 1/2 lb Lean pork

1/2 lb Pork fat, no gristle

1/2 ts Mace

1 ts Salt

1/4 ts Fresh ground pepper

1/4 ts Dried sage and marjoram

1/8 ts Ground nutmeg and/or cloves

1/8 ts Cayenne pepper

Mince the meat and fat twice, then mix very well and season. Fry a teaspoon or so to check the flavor until you get it the way you like it. Add more herbs and spices as desired. Fill the skins.

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