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Pork Sausages, Without Skins

Prepare the sausages according to the directions already given (see PORK SAUSAGES); and when the ingredients are thoroughly mixed, bind them together with two or three well-beaten eggs. Make them into small rolls, egg and bread-crumb them, and fry them over a clear fire until they are nicely browned. Send good brown gravy to table with them. Time to fry, ten to fifteen minutes. Probable cost, 1s. per pound.