Recipe exchange

Cate's Grandmothers Pork Sausage (Prussia 1830's)

Mixed measurements - a feature of her handwritten recipe!)

2 kilos pork (flap or cheap cuts)

1 kilo chuck steak (or cheap cut)

2 lbs rice

2 teaspoons pimento (ground wholespice)

2 tablespoons thyme

1 tablespoon marjoram (oregano)

1 teaspoon white pepper

1 teaspoon mace

2 tablespoons onion salt

Cook meat with a little salt, in enough water to cover the meat. Take meat out and let fat settle on the stock. Mince meat. Cook the rice in the stock. Add spices and mix well. Form into patties and freeze. Nice crumbed before cooking. Can use sausage skins. Best not to freeze for more than 2 months.