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Add a photoServings: 4
Ingredients
- 1 lb Lean pork, such as shoulder
- 8 ounce Pork fat Salt and pepper
- 1 1/2 ounce Fresh breadcrumbs Nutmeg, grnd cloves Mace, thyme Egg yolks Sausage skins
Directions
- Mince the lean pork and pork fat finely. Season generously with salt, pepper, and at least a healthy pinch each of nutmeg, cloves, mace and thyme. Add in the breadcrumbs and egg yolks and mix well. Chill the mix 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 possibly fried.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 4 servings | |
| Calories 134 | |
| Calories from Fat 52 | 39% |
| Total Fat 5.73g | 7% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 40mg | 2% |
| Potassium 372mg | 11% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 19.28g | 31% |
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Comments
December 24, 2016I could submit a more authentic recipe. Adding cloves and egg yolks is unheard of and breadcrumbs should be about 10% by weight as should iced water to bind and add texture. The Cumberland recipe here is much closer.
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