Sage And Allspice Pork Sausages

Ingredients

• 1 lb pork trimmings or chump-end of fore-loin, fat and lean cut into strips
• ½ cup gravy made from bones (or water)
• 2 oz bread crumbs
• 1 tbsp salt
• 2 tsp black pepper
• 2 tsp dried sage
• pinch of allspice
• pork sausage casings, soaked and washed

Method

1. 1 Prepare the meat by removing skin, sinew, and gristle, then cut the lean and fat into strips suitable for your mincing machine.
2. 2 Mix the meat with gravy, bread crumbs, salt, pepper, sage, and allspice until evenly seasoned.
3. 3 Soak sausage casings in water, running water through them to clean the inside, then drain.
4. 4 Fill the casings lightly with the meat mixture using a sausage stuffer, twisting and looping the links to shape.
5. 5 Fry in butter or lard over slow heat, shaking the pan and turning frequently until browned, avoiding pricking the skins.