Title: Country Pork Sausage
Categories: Sausage
Yield: 1 Servings

8	lb	Boneless pork but or shoulder, cut into 1 1/2" cubes
1/2		To 1 - red pepper
3	tb	Salt
2	ts	Black pepper
2	ts	Dried sage

Assemble food grinder with desired grinding disc. Grind pork. Combine pork and seasonings. Shape into patties or stuff in link sausage, using the sausage making accessory.

From: Rich Harper

Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber

Posted 12-25-93 by DALE SHIPP on F-Cooking

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com

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