Catholic Recipe: Homemade Sausages
1. Mince the pork (twice for a smoother texture).
2. Mix the breadcrumbs with the herbs and then combine all the ingredients thoroughly. Fry a little piece of the mixture so that you can check the seasoning. Add more if necessary.
3. Fill a piping bag fitted with a 1 inch plain nozzle. Pipe on to a floured hoard and cut into the required lengths. Alternatively shape by hand.
4. Fry until golden all over. Serve with apple sauce.Recipe Source: Festive Food of Ireland, The by Darina Allen, Kyle Cathie Limited, 1992