Cooking Index - Cooking Recipes & IdeasFresh Country Pork Sausage With Pepper And Sage Recipe - Cooking Index

Fresh Country Pork Sausage With Pepper And Sage

Type: Meat, Pork

Recipe Ingredients

2 lbs 908g / 32ozBoneless pork shoulder - cut 1" cubes,
  And chilled
1 lb 454g / 16ozFresh pork fat - cut 1" pieces,
  And chilled
3 tablespoons 45mlCold water
1 tablespoon 15mlDried rubbed sage
1 tablespoon 15mlSalt
1 1/2 teaspoons 7.5mlDried crushed red pepper
1 teaspoon 5mlFreshly-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.


"Great for breakfast with eggs and grits."

Bon Appetit, July 2003


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