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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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1 ½ pounds lean pork
8 ounces pork fatback
½ teaspoon ground allspice
1 teaspoon salt
fresh ground pepper
1 pinch dried sage or marjoram
1 ounce white breadcrumbs, optional
ground ginger mace, nutmeg, cloves, and cayenne pepper
Mince the meat and fat twice, then mix very well and season. Fry a teaspoon or so each time to check the flavor until you get it the way you like it. Add the herbs and breadcrumbs and any spices used. Fill casings as usual.