Rosemary and Sage Sausage

Name: Rosemary and Sage Sausage
Yield: Yield: 4 to 6 Servings.
Cuisine: United States
Ingredients: ½ teaspoon dried hot red pepper flakes, or to taste, optional; ½ teaspoon coarsely ground black pepper, or to taste; 1 teaspoon chopped fresh rosemary, or ½ teaspoon dried; 1 tablespoon leaf sage or to taste; Salt to taste, if desired; 2 pounds pork chops, with fat

Preparation info

Yield:
4 to 6
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

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

Americas
United States
Dinner
Gluten-free

Method

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