Epping sausages.

A traditional bright and herby specialty of Essex that does not require casings.

-1½ lb coarsely ground pork shoulder
-¾ lb suet
-zest of ½ lemon
-¼ teaspoon mace
-a beaten egg
-heaped ½ teaspoon marjoram
-heaped ½ teaspoon sage
-heaped ½ teaspoon thyme

1. Combine everything but the three herbs, then fold them into the mixture.
2. Shape the mixture into patties or cylinders and fry them in a shard of lard or butter, or drip of oil.

Notes:

            Ideally you would let your raw Epping sausage rest overnight in the refrigerator to allow its flavor to develop.

            Traditional recipes specify twice the proportion of suet and mere pinches of the marjoram, sage and thyme. All that suet is not necessary unless you opt for pork loin instead of shoulder.

            The recipe contemplates the use of fresh herbs. Their verdant contrast to the rich meat is welcome, but if you have none, use about ¾ the amount of dried.

            In A Taste of Essex (Romford, essex 1994), Lynn Pewsey discusses the use of sage to season the sausage in the text but specifies savory in her recipe. We use the sage.