Ingredients 1 kg Ground pork (add a sufficient amount of small finely cut pieces of Fat to the mince) 2 pieces cinnamon about 1 inch each 4 cloves 1/2 teaspoon nutmeg powder Salt to taste 2 teaspoons pepper corns 1 teaspoon garlic paste 2 tablespoon chopped coriander leaves (optional) Sufficient quantity of casing for stuffing the sausages
Roughly powder the cinnamon, cloves and pepper. Mix all the ingredients together well and stuff into the casing. Grill or Fry when required. These sausages should be kept in the refrigerator and used up within 2 weeks as no preservatives have been used.
