Bangers

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INGREDIENTS

500 grams lean pork shoulder, minced

8 ounces pork fat

Salt and pepper

Nutmeg

Cloves, ground

Mace

Thyme

1-1/2 ounces breadcrumbs

2 egg yolks

8 sausage skins

PROCEDURE

Season minced meat generously with salt, pepper, and a pinch each of nutmeg, cloves, mace and thyme. Add breadcrumbs and egg yolks and mix well. Refrigerate mixture then stuff into sausage skins and twist to secure ends. If sausage skins are not available, coat with egg and dry breadcrumbs. Serve grilled or fried.