Flap Sausages

Mutton flap (about 1 kg meat), soft breadcrumbs, pepper, salt, powdered sage, 1/2 cup ground rice.

Method: Bone flaps, take also any other odd meat, and mince. Mix all ingredients together with water, mix and mince the whole mixture. Shape into sausages, roll in browned breadcrumbs, and store in the refrigerator until needed. -- "Just like the butcher's."

Source: contributed by Mrs L. J. Burton (Kapunda) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.2 [January 5].