To Make Most Rare Sausages Without Skins - The Accomplisht Cook, Robert May, 1660 Take a leg of young pork, cut off all the lean, and mince it very small, but leave none of the strings or skin amongst it; then take two pound of beef suet shred small, two handfulls of red sage, a little pepper, salt, and nutmeg, with a small piece of an onion; mince them together with the flesh and suet, and being finely minced, put the yolks of two or three eggs, and mix all together, make it into a paste, and wnen you will use it, roul out as many pieces as you please in the form of an ordinary sausage, and fry them, this paste will keep a fortnight upon occasion. Redaction - Dining with William Shakespeare, Madge Lorwin 2 pounds boned lean pork 1/4 pound beef suet 1 small onion, grated 1 tsp salt 1/2 tsp pepper 1/2 tsp sage 1/4 tsp nutmeg 1 egg yolk Ask your butcher to grind the pork and suet together. Mix the meat with the rest of the ingredients until well blended. Cover and refrigerate for at least six hours to allow the flavors to blend. Form the sausage mixture into small rolls - about four inches long and one inch in diameter. Pan-fry over medium heat, turning the rolls so that they brown evenly on all sides, for about ten minutes. Serve immediately - sausage meat dries out very quickly. My Notes: This is wonderfully tasty, but, unfortunately, my butcher said that he couldn't mince the meat for me (because his mincer was just too big) and assured me that he would chop it all very finely with his knife ... his idea of "fine" and mine are clearly different. I managed to form almost-sausages with the addition of more egg and some breadcrumbs but they broke up in the cooking. I think that mince would work, but it has to be that fine. I will do it again, but not until I have invested in my own mincer. Gwynydd