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Sausage Cakes

Skin fifteen country sausages, place in a bowl, add a half teaspoon freshly chopped chives and two saltspoons white pepper. Mix well together, then divide force in six equal parts, roll out on a lightly floured table into ball-like shapes, then flatten to quarter-inch thickness. Heat two tablespoons melted lard in frying pan, arrange cakes in it one beside another, fry for five minutes on each side, lift up, dress on hot dish and serve.