Title: Kentucky-Style Pork Sausage
Categories: Entree Makemeat
Yield: 1 Servings

2 lb. pork butt 1 lb. pork back fat 1 Tbls. kosher salt 2 tsp. freshly ground black pepper 2 tsp. ground sage (optional) 1 tsp. cayenne 1 tsp. ground coriander 1/2 tsp. freshly grated nutmeg 1/2 Cup cold water medium hog casings (optional)

Grind the pork and fat through a 1/4-inch plate. Mix the meat, fat, spices, herbs and water together, kneading and squeezing until all the ingredients are well blended. For links, stuff the sausage into medium hog casings, and tie at 5-inch intervals. Like most fresh sausage, if wrapped tightly, this will keep in the refrigerator for 3 days, in the freezer 2 months.

Shape the meat into one large roll, 2-inches in diameter, wrap in wax paper, and refrigerate overnight. The next morning, slice the sausage into 1/2-inch patties and fry them in a skillet until brown.

<< Joyce Monschein >>

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