Spicy country style sausage meat

1 servings

Ingredients

Quantity Ingredient
2½ teaspoon Coarse (kosher) salt
2 teaspoons Dried leaf sage, crumbled
¾ teaspoon Dried summer savory, crumb.
¼ teaspoon Whole black peppercorns
¼ teaspoon Crushed red pepper (or more)
1 pounds Lean,trimmed pork,cut 1\">>>>
Cubes and chilled
½ pounds Fresh pork fat, cut in1/2\">>
Cubes and chilled

Directions

Combine salt, sage, savory, peppercorns, and red pepper in a spice mill or mortar and grind to pwdr. Sprinkle spices over meat & fat in lge. bowl & mix well.

Put half of mixture in food processor and process to med.-coarse texture. If using grinder cut meat into strips instead of cubes and use grinder plate with ¼" holes or similar size.

When all meat is processed place in container, cover and chill for 24 hrs. to mellow and firm up.

Form sausage meat into a cylinder abt. 8" long and wrap in plastic.

You may then use it, refrigerate it for 3-4 days, or freeze for longer storage.

To cook: Cut into ¾" slices and fry in heavy skillet. Cook over med. heat until well browned.

Yield: abt. 2¾ lbs.

Related recipes