Spicy Country Style Sausage Meat

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Spicy Country Style Sausage Meat Ingredients

2 1/2 ts Coarse (kosher) salt	1 lb Lean,trimmed pork,cut 1">>>>
2 ts Dried leaf sage, crumbled	Cubes and chilled
3/4 ts Dried summer savory, crumb.	1/2 lb Fresh pork fat, cut in1/2">>
1/4 ts Whole black peppercorns	Cubes and chilled
1/4 ts Crushed red pepper (or more)

Instructions for Spicy Country Style Sausage Meat

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: MeatCuisine: Uncategorized