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Irish Sausage


5 lbs. coarse-ground pork butt
3 tsp. thyme
5 cups bread crumbs
3 tsp. basil
4 eggs, lightly beaten
3 tsp. rosemary
8 cloves garlic, pressed
3 tsp. marjoram
1 tbsp. salt
3 tsp. black pepper
2 cups water


Combine all ingredients, mix well, and stuff into sheep casings. Fry in butter or oil.