2 lbs hock and hand meat and fat
3 oz breadcrumbs
3 oz porridge oats
1.5 tsp salt
0.5 tsp white pepper
0.25 tsp mace
0.5 tsp thyme
2 yards of wide sausage skins - beef runners are ideal - look for those sold for
A traditional Devonshire recipe.
Mince the meat twice, for a smooth texture. Mix in the rest of the ingredients.
Stuff into the casing and divide into three lengths, tying off with spare casing
Shape into the traditional horseshoe shape and steam for an hour.
To eat - slice and fry.