Amount Measure Ingredient Preparation Method
1 lb lean pork and veal cubed
1/2 lb clean pork fatback cut into small cubes
large dash Hickory Smoked Salt
1 tsp sage
lots black pepper
maple syrup, optional
The secret to good sausage is to keep everything cold, including the meat
Mix all ingredients together in a bowl which is sitting in a bowl of ice.
Grind together on the coarsest setting, twice. Make a patty and fry it to
taste, then reseason quickly. Put away immediately in a cool place.
If you like sausage sweet, add some maple syrup. If you like it really
hot, add some red pepper.
Posted by Sheri McRae to rec.food.recipes on Nov 29, 1995.
nito500 / 123RF Stock Photo 5969109