Spicy Country Style Sausage Meat
Yield
1 recipePrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | teaspoons |
kosher salt
|
|
| 1 | pound |
pork
trimmed |
|
| 2 | teaspoons |
sage
crumbled |
*
|
| ¾ | teaspoon |
savory
|
*
|
| ½ | pound |
pork fat
|
|
| ¼ | teaspoon |
black peppercorns
whole |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | ml |
kosher salt
|
|
| 453.6 | g |
pork
trimmed |
|
| 1E+1 | ml |
sage
crumbled |
*
|
| 3.8 | ml |
savory
|
*
|
| 226.8 | g |
pork fat
|
|
| 1.3 | ml |
black peppercorns
whole |
|
Directions
Combine salt, sage, savory, peppercorns, and red pepper in a spice mill or mortar and grind to powder.
Sprinkle spices over meat.
Put half of mixture in food processor and process.
If using grinder cut meat into strips instead of cubes and use grinder plate with ¼ inch holes or similar size.
When all meat is processed place in container, cover and chill for 24 hrs.
Form sausage meat into a cylinder.
To cook: Cut into ¾ inch slices and fry in heavy skillet.
Cook over medium heat until well browned.
