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Frankfort Sausages

Any part of the pork may be used for these sausages, having the same quantity of fat that there is lean; mince the meat finely and season it with ground coriander-seeds, salt, pepper and a small quantity of grated nutmeg; the quantity of seasoning may be judged according to that of the meat. Fill the skins (they should have been well cleansed and steeped in cold water, salted, for a few hours), secure them well at the ends, and hang them in a cool dry place until wanted.