Fresh Country Pork Sausage With Pepper And Sage

Recipe Ingredients

2 lbs	908g / 32oz	Boneless pork shoulder - cut 1" cubes,
		And chilled
1 lb	454g / 16oz	Fresh pork fat - cut 1" pieces,
		And chilled
3 tablespoons	45ml	Cold water
1 tablespoon	15ml	Dried rubbed sage
1 tablespoon	15ml	Salt
1 1/2 teaspoons	7.5ml	Dried crushed red pepper
1 teaspoon	5ml	Freshly-ground black pepper

Recipe Instructions

Combine 1/3 pork and 1/3 pork fat in processor. Using on/off turns, process mixture until finely ground. Transfer to large bowl. Repeat with remaining pork and pork fat in 2 more batches. Sprinkle water, sage, salt, and red and black pepper over pork. Using moistened hands, mix sausage just until blended. Wrap sausage in plastic and chill. (Sausage can be prepared up to 3 days ahead. Keep refrigerated.)

Form sausage into 3-inch-diameter patties. Heat heavy large skillet over medium heat. Fry patties in batches until browned and cooked through, about 5 minutes per side. Drain on paper towels; keep warm. Transfer to platter and serve.

This recipe yields 28 three-inch patties.

Description:

"Great for breakfast with eggs and grits."

Source:
Bon Appetit, July 2003

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.