Yield: 16 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Pork Butt -- fresh ground |
| 1 teaspoon | Ground Sage |
| 1½ teaspoon | Salt |
| 1 teaspoon | Black Pepper |
| 1 small | Red Chili Pepper Or 1/4 Tsp |
| \N \N | Cayenne |
Mix and blend all ingredients using your fingers. Shape into 2-inch patties. Fry until crisp and brown on both sides. Yield: 16 to 18 patties.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-09-95 (24) Homecook