Ingredients

• 1/2 lb ground lean pork
• 1/2 lb lean ground veal or 1/2 lb lamb
• 6 ounces suet
• fresh breadcrumb, made from 3 slices of white bread,including crust
• 1 teaspoon seasoning salt
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon grated nutmeg
• 1/8 teaspoon mace
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried marjoram
• 2 teaspoons dried sage
• 2 teaspoons onion powder
• 1 teaspoon finely grated lemon, rind of
• 1 large egg
• prepared hog casing (can't get sausage casings, shape the sausage mixture into patties instead of link sausages) (optional)

Instructions

1. Knead together the pork, veal, fat, and bread.

2. Stir the salt, pepper, cayenne, nutmeg, mace, thyme, marjoram, sage, onion powder and lemon peel into the egg, and then knead into the meat mixture.

3. CHEF'S NOTE: At this point, I fry a small sausage patty and taste it so that I can adjust the seasonings, because the recipe so far is fairly mild.

4. Firmly stuff the mixture into the prepared hog (sausage) casings.

5. Prick any air pockets with a pin.

6. Poach, broil, grill, or fry them before serving.

7. Serve the bangers, drowned in nice thick onion and mushroom gravy, with a heap of mashed potatoes.

8. The raw sausages can be refrigerated for 3 days, cooked sausages for 1 week.

9. They can also be frozen (raw, poached, or broiled) for 3 months.