Sausages with Truffles

Take two pounds of fresh pork meat from the neck; remove carefully all the fibrous parts retaining as much meat as fat; season with an ounce and a half of salt, a teaspoonful of freshly ground allspice, and add four ounces of truffles cut in small dice or finely chopped. Make sausages of this preparation, broil and dress them on a garnishing of minced truffles mingled with supreme sauce (No. 547).