SueA Posted 4-01-98
Country Sausage
from The Savory Sausage-Linda Merinoff
2 pounds lean pork, coarsely ground
3/4 pound pork fat, coarsely ground
2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon finely chopped fresh sage, or 1/2 tablespoon crumbled dried
1/2 teaspoon finely chopped fresh thyme, or 1/4 teaspoon crumbled dried
1/2 teaspoon finely chopped fresh rosemary, or 1/4 teaspoon crumbled dried
1 tablespoon brown sugar
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
Prepared sheep or hog casings
Knead together the pork and fat, then knead in the rest of the ingredients.
Form into patties or stuff into the prepared casings and tie off to desired lengths.
The sausage mixture can be refrigerated for 2 to 3 days, frozen for 3 months.
Makes 3 pounds raw sausage