Title: Spicy Country Style Sausage Meat
Categories: Meat Entree Sausage
Yield: 1 Servings

2 1/2	ts	Coarse (kosher) salt
2	ts	Dried leaf sage, crumbled
3/4	ts	Dried summer savory, crumb.
1/4	ts	Whole black peppercorns
1/4	ts	Crushed red pepper (or more)
1	lb	Lean,trimmed pork,cut 1">>>>
		Cubes and chilled
1/2	lb	Fresh pork fat, cut in1/2">>
		Cubes and chilled

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.

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