Sunday, September 23, 2007

Fresh Country Sausage

2 lbs. boneless pork shoulder
1 lb. fresh pork fat
1 T kosher salt
1 tsp ground black pepper
2 tsp sage
1 tsp dried red pepper flakes
3 T cold water

Cut pork and pork fat into chunks and pass through grinder. Add remaining ingredients, moisten both hands with water and knead until well blended and smooth. Form into 3" patties, wrap tightly in plastic wrap and refrigerate at least 2 hours before frying. Freezes well, up to 2 months.

Fennel may also be added, if you like the flavor.

No comments: