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Name: Spicy Country Style Sausage Meat
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 ts Dried leaf sage, crumbled; Cubes and chilled; 1/4 ts Whole black peppercorns; 2 1/2 ts Coarse (kosher) salt; 1/4 ts Crushed red pepper (or more); 1 lb Lean,trimmed pork,cut 1">>>>; 3/4 ts Dried summer savory, crumb.; 1/2 lb Fresh pork fat, cut in1/2">>; Cubes and chilled

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INGREDIENTS

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

Servings

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.

NOTES

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Spicy Country Style Sausage Meat

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

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.

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Nutrition

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Serving Size: 1 Serving (697g)
Recipe Makes: 1 Servings

Calories: 4
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 5814.4mg		200 %
Potassium 21.3mg		1 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 0.6g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4

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