Chop the pork, veal and suet finely together, add the breadcrumbs, lemon-peel (which should be well-minced), and a small grated nutmeg.
Wash and chop the sage-leaves very finely; add these, with the remaining ingredients, to the sausage meat, and when thoroughly mixed, either put the meat into skins, or, when wanted for table, form it into little cakes, which should be floured and fried.
