Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Pork; grind medium |
| 1 tablespoon | Black pepper |
| 5 teaspoons | Salt |
| 1 tablespoon | Sage |
| 1 teaspoon | Cayenne pepper |
| ½ teaspoon | Ginger |
| 1 \N | Bay leaf; crushed |
| 1 cup | Cold water |
It had a lot of recipes for country-style sausages. I made a half cup test batch of 18 different recipes to see which one we liked. Here is the one we liked the best. I made a 6# batch and formed it into patties and froze them. I did not add the water. I am going to try smoking some the next time I fire up the NBBD. I used fresh sage and bay from my herb garden.
Recipe by: Jerry Predika "The Sausage Making Cookbook" Posted to bbq-digest by wight@... on May 29, 1998