Rosemary and Sage Sausage

Preparation info
  • Yield:

    4 to 6

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 pounds pork chops, with fat
  • Salt to taste, if desired
  • 1 tablespoon leaf sage or to taste</


  • Remove the meat and fat from the bones. Reserve the bones for another use, such as tomato sauce, if desired.
  • Put the meat and fat through a meat grinder, and put it through again. Add the remaining ingredients to the ground meat and mix well. Shape the mixture into 4 or 6 patties.
  • To cook, put the patties in a cold skillet. Cook on both sides until well