| 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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