Mince the pork, then stir in the suet, breadcrumbs, seasoning, and sage (if desired). Combine very well and add sufficient beaten egg to bind the mixture. The beaten egg is used to hold the sausage mixture together, as it is not being placed in skins or casings.
Mix in ginger, mace and cloves. Form into sausage shapes and coat with a little flour. Heat the fat and fry the sausages until brown. Serve with vegetables.