Ingredients:

lb Lean Veal Ground ⅛ teaspoon Dried thyme
6oz Pork fat ground
or
lb Lean pork ground
teaspoon Minced fresh thyme
teaspoon Minced fresh marjoram or
3 slices Of white bread with crust
⅛ teaspoon Dried marjoram -crumbled or finely chopped
2 teaspoon Minced fresh sage
or
1 teaspoon Salt 1 ts Dried sage
teaspoon Black pepper
1 teaspoon Loosely packed finely grated
teaspoon Cayenne pepper -lemon peel
⅛ teaspoon Mixed grated nutmeg
1 large Egg
⅛ teaspoon Mace Prepared Hog Casings

Instructions

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 raw sausage.