Spicy Country-Style Sausage Meat

Name: Spicy Country-Style Sausage Meat
Yield: Makes about 1½ pounds
Ingredients: ¼ teaspoon whole black peppercorns; 2½ teaspoons coarse (kosher) salt; ¾ teaspoon dried summer savory, crumbled; 2 teaspoons dried leaf sage, crumbled; ½ pound fresh pork fat, cut into ¼- to ½-inch cubes and chilled; 1 pound lean, trimmed pork, cut into 1-inch cubes and chilled; 1 to 2 tiny dried hot red peppers or ¼ to ½ teaspoon crushed dried red pepper flakes

Preparation info

Makes about
1½ pounds

Difficulty
Easy

Appears in

Better Than Store-Bought

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.

Ingredients

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

Main course
Spicy
Breakfast

Method

Combine the salt, sage, savory, peppercorns, and red pepper in a spice mill or mortar and grind to a powder.
Sprinkle the spices over the meat in a large bowl and mix well.
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