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Pork Sausage ethnic, makemeat 2 1/2 lb pork (80% lean) 1 1/2 teaspoon marjoram 2 teaspoon salt 1/4 cup warm water 2 1/2 teaspoon powdered sage 1/2 teaspoon savory 1/4 teaspoon ground nutmeg Cut pork and fat into 1/4 inch cubes, using coarse blade of meat grinder, grind meat. Place in Large bowl. Mix Spices in the 1/4 cup warm water and knead the mixture into the meat thoroughly. To make breakfast sausage, add sage with a heavy hand for that country kitchen taste. For a spicy sausage, add 1/8 tsp. cayanne. Form into patties or rolls shaping the meat, stuff into natural casings to make links. If - Freezing the sausage, do not add salt or sage or it will cause an off flavor. Can - Freeze six months in - Freezer. Contributor writes that she has been making this recipe for many years. Her farmer husband wanted a recipe that tasted like the sausage his grandmother made. M. Watkins. Shared by: Pat Stockett Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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