|Boneless lean pork||2 1⁄2 Pound, finely chopped|
|Fresh pork fat||1 Pound, finely chopped|
|Truffle||1 , finely chopped (fresh)|
|White pepper/1 pinch cayenne pepper||2 Tablespoon|
|Nutmeg||1 , grated|
|Ground mace||1 Teaspoon, freshly pounded|
|Powdered mixed herbs||1 Tablespoon|
|Sausage casings||72 Inch, washed and drained (2 yards)|
|Madeira||3⁄4 Cup (12 tbs)|
Mix the pork, fat and truffles with all the seasonings.
Fry a morsel of the mixture, taste, and heighten any of the seasonings if desired.
If the sausages are for immediate use, and the addition is liked, moisten the mixture with the Madeira.
Put the mixture into delicately clean skins, using a sausage-making machine or a pastry bag.