SHARON profile posted 04-01-98
(from a newpaper article many years ago)
Fresh Country Breakfast Pork Sausage
1 lb. boneless pork
1/2 lb. pork back fat
1 Tbl. salt
1 Tbl. thyme crushed
1 Tbl. rubbed sage
1/4 tsp. freshly ground black pepper
Cut pork into chunks and remove all gristle and sinews. Grind meat through 1/2-inch grinder plate in meat grinder or process coarsely coarsely in food processor.
Turn pork and fat into large bowl. Add salt, thyme, sage and pepper; mix thoroughly with hands until spices are evenly distributed. Form into patties. Makes about l 1//2 pounds of sausage.