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1 lb Pork shoulder, lean
8 oz Pork fat
1 Salt & pepper
1 1/2 oz Fresh breadcrumbs
2 Egg yolks
8 Sausage skins
Mince the lean pork and pork fat finely. Season generously with
salt, pepper, and at least a pinch each of nutmeg, cloves, mace and
thyme. Add the breadcrumbs and egg yolks and mix well. Refrigerate
the mixture to make it easier to handle, then stuff into the skins
and twist to secure the ends. If sausage skins are not available,
coat with egg and dry breadcrumbs. Serve grilled or fried.
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