Take one pound of lean pork, half a pound of fat, one teaspoonful of salt, one tea-spoonful of pepper, half a teaspoonful of dried marjoram, one-third of a small nutmeg, one-sixth of the rind of a lemon, four good-sized sage-leaves. Mix all the ingredients thoroughly together, being very careful to chop the lemon-peel and sage-leaves very fine.

If a sausage machine is used, the mixture should be sent through twice.

Roll the sausage meat into small balls; this quantity would make sixteen. Fry in a frying-pan, and serve each ball on a small square piece of toast, dipped in the fat in the frying-pan. Suitable for breakfast.

If sausages are liked highly seasoned, increase the quantity of sage and marjoram.

How To Cook Pork Sausages

Pork sausages should be cooked slowly in a frying-pan. When they are bought they are generally in skins: these skins should be pricked with a fork in several places. Bought sausages are generally mixed with a quantity of bread crumbs. This is the cause of sausages bursting.