Ingredients:

• 2kg lean peafowl meat (poultry breast, veal, rabbit, or pork will give the characteristic pale color)
• 800g Pork or Beef fat
• Sausage skin – Purchase from the butcher
• 100g Cornmeal
• 50g Salt
• 1cup Water
• 1 Egg
• 1 tbsp sugar
• ½ Onion, finely diced
• 2 Garlic Cloves, finely chopped
• 1tblsp Ground White Pepper
• ½  tbsp Ground mace
• ½  tbsp Ground ginger

Cut lean meat and fat into 1-inch squares or grind through a coarse (1/2-inch) plate.

Season by sprinkling salt, white pepper, mace, sugar and ginger over the meat and mixing thoroughly.

(Optional) - Grind the meat again through a 3/16-inch plate to get smaller mince.

Fold into the meat egg, onions and garlic. Mix enough water till mixture is moist.

Place meat into a piping bag with a medium size nozzle. Thread end of sausage skin onto nozzle; tie a knot to stop the meat falling out and pipe the forcemeat thru with even pressure. Seal the other end.

To cook simply place in hot seasoned water and blanch for 10 minutes on a medium heat or grill for 10 minutes turning occasionally to brown all sides.

Serve hot with chutney or your favourite relish

If you want a leaner sausage, replace some of the pork or beef fat with an equal amount of lean meat. Adding up to 1-1/2 c of water will improve the tenderness and eating quality of leaner sausages.

Sausage can be frozen in packages, made into patties, or stuffed into hog casings.