Spicy Country-Style Sausage Meat

Preparation info
  • Makes about

    1½ pounds

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

If you don’t want to bother with stuffing sausage casings, this is a most useful all-purpose mixture—well seasoned enough to stand on its own as breakfast patties, but not too assertive to be used as an ingredient in poultry stuffing, pâtés, and meat loaves, or in combination with other meats and vegetables, as in a cassoulet.


  • teaspoons coarse (kosher) salt
  • 2 teaspoons dried leaf sage, crumbled
  • ¾


  1. Combine the salt, sage, savory, peppercorns, and red pepper in a spice mill or mortar and grind to a powder.
  2. Sprinkle the spices over the meat in a large bowl and mix well.
  3. Put half the mixture in the container of a food processor and process to a medium-coarse texture (if you are using a meat grinder, follow th