| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cklive01 | 1 | servings | |
INGREDIENTS
| 2 | lb | Lean pork (shoulder; butt or trimmings) |
| 1/2 | lb | Pork fatback |
| 3 | ts | Kosher salt |
| 1 1/2 | ts | Freshly-ground black pepper |
| 1 1/2 | ts | Dried sage; crumbled fine |
| 1/2 | ts | Cayenne pepper |
| 1 | ts | Sugar |
| 1/4 | c | Water |
INSTRUCTIONS
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. This recipe yields 2 1/2 pounds; about 15 patties. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8814 broadcast 02-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-12-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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