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Serves 4.
Ingredients
8 oz. ground veal
1/4 tsp. thyme
8 oz. ground pork
1/4 tsp. savory
1 c. shredded or chopped suet
1/4 tsp. marjoram
Grated rind of 1 lemon
1 tsp. salt
1 c. fresh bread crumbs
Freshly ground pepper
1/4 tsp. grated nutmeg
2 egg yolks
1 tsp. sage
Method
Mix all ingredients together, except the egg yolks, then bind the mixture with the egg yolks.
Roll into sausage shapes and fry in a little butter for approximately 10 minutes turning frequently.
May also be made into little patties.
Courtesy of member Eileen F. Dyer, House of Lancaster Cookery Book, 1986