Rosemary and Sage Sausage

Preparation info

  • Difficulty


  • Yield:

    4 to 6


Appears in

Craig Claiborne's Southern Cooking

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
  • 1 teaspoon chopped fresh rosemary, or ½ teaspoon dried
  • ½ teaspoon coarsely ground black pepper, or to taste
  • ½ teaspoon dried hot red pepper flakes, or to taste, optional


  • 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 browned and thoroughly cooked.