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.