Pork sausages

(Recipe #113, page 105)

Take streaky pork and chop it fine; add salt, nutmeg, and lemon peel or some chopped shallots, a few eggs, some grated wheat bread, and a bit of cream. Mix thoroughly, roll by hand to form small sausages, sprinkle with zwieback crumbs, and fry in butter until they brown.

Translated by David Green.

[Note: Streaky bacon is pancetta or back/side bacon.]

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