Title: Farm-Style Sausage Patties
Categories: Meat Sausage
Yield: 6 Lbs
| 5 | lb | Boneless pork butt |
| | | Or shoulder, cubed |
| 1 | lb | Salt pork or unsalted side |
| | | Pork, skinned and cubed |
| 1 | tb | Salt up to 2 Tablespoons |
| 2 | tb | Rubbed sage |
| 1 | tb | Coarse black pepper |
| 1 1/2 | ts | Ground cloves |
| 1/2 | ts | Thyme leaves |
| 1/2 | ts | Ground allspice |
| 2 | md | Onions, minced |
| 2 | | Cloves garlic, minced (opt.) |
1. Put pork and salt pork through food chopper with coarse blade in place.
2. Blend in remaining ingredients thoroughly, adding just 1 tablespoon of
salt at first. Make a small patty of the meat and cook in skillet; taste;
add more salt if desired.3. Shape into patties and fry in large skillet
until well browned on both sides and cooked through or wrap and
refrigerate, or freeze. This is an irresistible breakfast sausage!