( 1 cm) plate. Stuff into casings and twist into 10 cm lengths. Makes 20 to 24 lengths. VARIATIONS: Cambridge Style Sausage: instead of 2 cups fresh breadcrumbs, use 2 cups boiled rice and add quarter teaspoon ground red pepper and quarter teaspoon ground ginger to the spice mixture. Oxford Style Sausage: Substitute 1 pound of veal for 1 pound of the pork. Omit the mace and coriander and use quarter teaspoon each of dried thyme and marjoram instead. Add 1 teaspoon dried sage.