Recipe - Hot Country Style Sausage

2 One half pound Boneless pork butt or
shoulder
2 One half teaspoon Rubbed sage
2 teaspoon Salt
1 One half teaspoon Ground white or black pepper
1 One half teaspoon Marjoram
1 teaspoon Crushed red chile
One half teaspoon Savory
One half teaspoon Ground Cayenne chile
3/16 teaspoon Ground nutmeg
Enough pork fat if necessary
to make a 2to1 meat to
fat ratio

Cut the meat (and fat, if necessary) into chunks. Spread out on a pie pan
or cookie sheet and place in the freezer to chill (not long enough to
freeze, just long enough to become firm). Grind the meat and fat together
twice, using a coarse blade. Add the spices to the meat and fat mixture and
knead it in thoroughly. Cover and refrigerate at least a couple of hours or
overnight. The sausage can be stuffed into prepared casings or formed into
patties or appropriate bulk portions and refrigerated for up to 3 days
before use after which any remaining should be frozen.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.