Basic Irish Sausages/ From Irish Traditional Food

1 1/2 pounds Lean pork

8 ounces Pork fat -- without gristle

1/2 teaspoon Ground allspice

1 teaspoon Salt

Fresh-ground pepper Pinch dried sage or marjoram 1 ounce White breadcrumbs (optional)

Ground ginger, mace -- nutmeg Cloves -- cayenne pepper

Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavour until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual.