Pork Sausage
2 pounds lean pork (shoulder/butt or trimmings)
1/2 pound pork fatback
3 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons dried sage, crumbled fine
1/2 teaspoon cayenne
1 teaspoon sugar
1/4 cup water
Coarsely grind the pork meat and fatback together into a large bowl. Add the
salt, black pepper, dried sage, cayenne, sugar and water and quickly but
thoroughly mix to combine. In a hot skillet fry a tablespoon of the sausage
until done, taste and adjust seasoning if necessary. Shape sausage into patties.
In a skillet fry patties until browned on both sides and no longer pink in the
center. Serve hot.
Yield: 2 1/2 pounds; about 15 patties
The men who succeed are the efficient few. They are the few who
have the ambition and will power to develop themselves.
- Herbert N. Casson