| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sausage |
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 |
tb |
Cayenne |
| 1 |
tb |
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. Yield: 2 1/2 pounds; about 15 patties
NOTES : Cooking Live Show #CL8814 Recipe by: Cooking Live Show #CL8814
From: Angele Freeman <jfreeman@netusa1.net> Date: Wed, 5 Feb 1997 14:49:37
~0500 (EST)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
ksmith3001@juno.com (Katherine L Smith) on Oct 24, 1997
A Message from our Provider:
“Jesus: Because with God only perfection will do”