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Hot Country-Style Sausage sausage 2 1/2 pounds boneless pork butt or shoulder 2 1/2 teaspoons dried sage 2 teaspoons coarse salt 1 1/2 teaspoons ground white pepper 1 1/2 teaspoons dried marjoram 1/2 teaspoon dried thyme 1/2 teaspoon dried summer savory 1 teaspoon crushed red chile 1/2 teaspoon ground cayenne chile 3/4 teaspoon sugar pork fat as necessary* * to make a 2-to-1 (or as desired) 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. Yield: 3 pounds Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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