Spicy Country Style Sausage Meat

* Exported from MasterCook II *

Spicy Country Style Sausage Meat

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sausages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 teaspoons Coarse (kosher) salt
1 pound Lean,trimmed pork -- cut 1">>>>
2 teaspoons Dried leaf sage -- crumbled
Cubes and chilled
3/4 teaspoon Dried summer savory -- crumb.
1/2 pound Fresh pork fat -- cut in1/2">>
1/4 teaspoon Whole black peppercorns
Cubes and chilled
1/4 teaspoon Crushed red pepper (or more)

Combine salt, sage, savory, peppercorns, and red pepper in a spice mill or
mortar and grind to pwdr. Sprinkle spices over meat & fat in lge. bowl &
mix well.

Put half of mixture in food processor and process to med.-coarse texture.
If using grinder cut meat into strips instead of cubes and use grinder plate
with 1/4" holes or similar size.

When all meat is processed place in container, cover and chill for 24 hrs.
to mellow and firm up.

Form sausage meat into a cylinder abt. 8" long and wrap in plastic. You
may then use it, refrigerate it for 3-4 days, or freeze for longer storage.

To cook: Cut into 3/4" slices and fry in heavy skillet. Cook over med. heat
until well browned.

Yield: abt. 2 3/4 lbs.

- - - - - - - - - - - - - - - - - -