Title: Herbed Sausage
Categories: Sausage Meat
Yield: 1 Servings

NATHANKOPEL WDVB56A
5 1/2	lb	Pork. lean, 1" cubes
1	lb	Chicken or turkey, 1" cubes
1	lb	Pork fat, 1/2" cubes
3/16	c	Brandy
1	tb	Celery salt
2	ts	Ground sage
2	ts	Ground rosemary
2	ts	Pepper
1/2	ts	Dried thyme, crumbled
1/2	ts	Dried summer savory,
		Crumbled
1/2	ts	Nutmeg, freshly ground.
1	ts	Oil

Grind pork. chicken, and pork fat in batches in processor. Transfer to large mixing bowl. Add all remaining ingredients except oil and blend. Heat 1 teaspoon oil in small skillet over medium high heat. Add1 tablespoon herbed sausage and cook through. Taste and adjust seasoning for the uncooked sausage. Cover and refrigerate.

Herbed sausage is best if refrigerated overnight to mellow. let stand at room temperature for about 1 hour before using.

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