| 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”