Basic homemade country sausage

Yield: 1 Servings

Measure Ingredient
2 pounds Lean pork (shoulder/butt or trimmings)
½ pounds Pork fatback
3 teaspoons Kosher salt
1½ teaspoon Freshly ground black pepper
1½ teaspoon Dried sage; crumbled fine
½ tablespoon Cayenne
1 tablespoon Sugar
¼ cup Water

Coarsely grind the pork meat and fatback together into a large bowl. Add the salt, black pepper, dried sage, cayenne, sugar and water and quickly but thoroughly mix to combine. In a hot skillet fry a tablespoon of the sausage until done, taste and adjust seasoning if necessary. Shape sausage into patties. In a skillet fry patties until browned on both sides and no longer pink in the center. Serve hot. Yield: 2½ pounds; about 15 patties NOTES : Cooking Live Show #CL8814 Recipe by: Cooking Live Show #CL8814 From: Angele Freeman <jfreeman@...> Date: Wed, 5 Feb 1997 14:49:37 ~0500 (EST)

Posted to TNT - Prodigy's Recipe Exchange Newsletter by ksmith3001@... (Katherine L Smith) on Oct 24, 1997

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