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[Meat and Offal]
450g/1lb minced pork
1 medium onion, very finely
chopped (optional)
4 slices white bread, crusts
removed and crumbed
1 egg
3 fresh sage leaves, chopped or 1
teaspoon dried sage
salt and freshly ground black
pepper
fat for frying
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Mix together pork and onion,
if using.
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Stir the breadcrumbs into the
mixture with the egg and sage.
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Add plenty of salt and pepper
and mix thoroughly. Taste and season further if necessary.
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Wet your hands and form the
mixture into sausage shapes.
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Fry the sausages in hot fat,
turning them frequently. They should cook slowly and will take about 12
minutes if they are 2.5cm/1in thick.
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