Irish Sausages



	Irish Sausages pork, irish 1 1/2 lb lean pork 1/2 lb pork fat, no gristle 1/2 teaspoon mace 1 teaspoon salt 1/4 teaspoon fresh ground pepper 1/4 teaspoon dried sage and marjoram 1/8 teaspoon ground nutmeg and/or cloves 1/8 teaspoon cayenne pepper Mince the meat and fat twice, then mix very well and season. Fry a teaspoon or so to check the flavor until you get it the way you like it. Add more herbs and spices as desired. Fill the skins.