| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Main dish |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
ts |
Coarse (kosher) salt |
| 2 |
ts |
Dried leaf sage, crumbled |
| 3/4 |
ts |
Dried summer savory, crumb. |
| 1/4 |
ts |
Whole black peppercorns |
| 1/4 |
ts |
Crushed red pepper (or more) |
| 1 |
lb |
Lean,trimmed pork,cut 1">>>> |
|
|
Cubes and chilled |
| 1/2 |
lb |
Fresh pork fat, cut in1/2">> |
|
|
Cubes and chilled |
INSTRUCTIONS
Combine salt, sage, savory, peppercorns, and red pepper in a spice mill or
mortar and grind to pwdr. Sprinkle spices over meat & fat in lge. bowl &
mix well.
Put half of mixture in food processor and process to med.-coarse texture.
If using grinder cut meat into strips instead of cubes and use grinder
plate with 1/4" holes or similar size.
When all meat is processed place in container, cover and chill for 24 hrs.
to mellow and firm up.
Form sausage meat into a cylinder abt. 8" long and wrap in plastic. You may
then use it, refrigerate it for 3-4 days, or freeze for longer storage.
To cook: Cut into 3/4" slices and fry in heavy skillet. Cook over med. heat
until well browned.
Yield: abt. 2 3/4 lbs.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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