2 lb pork, butt fresh

2 tsp salt

2 cups breadcrumbs fresh

1 tsp pepper, white ground

1/4 tsp mace ground

1/4 tsp coriander GROUnd

1/3 tsp nutmeg ground

2 ea egg yolks beaten

casings, hog, narrow

1) Cut the fresh pork into approximately 1 inch cubes. Chill for 1

hour. Pass through the coarse plate of the meat grinder. 2) Add remaining ingredients and grind a second time through the fine

(1/4 inch) plate. Stuff into casings and twist into 4 inch lengths. Makes 20 to 24 lengths. VARIATIONS: Cambridge Style Sausage: instead of 2 cups fresh breadcrumbs, use 2 cups boiled rice and add 1/4 teaspoon ground red pepper and 1/4 teaspoon ground ginger to the spice mixture. Oxford Style Sausage: Substitute 1 pound of veal for 1 pound of the pork. Omit the mace and coriander and use 1/4 teaspoon each of dried thyme and marjoram instead. Add 1 teaspoon dried sage.