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Wiltshire Sausages

Wiltshire sausages are generally very finely minced pork sausages with breadcrumbs, ginger, mace and other flavourings, bound with egg if needed. They are supplied either as a skinless sausage or as small links.

Thomas B. Finney's 'Handy Guide For the Use of Pork Butchers' of 1908 gives two seasonings for Wiltshire sausages, always mace and ginger, but then either nutmeg and cayenne, or sage, cloves and white pepper.

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