Spiced 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


  • 1 pound ground pork
  • ¼ teaspoon Freshly ground black pepper
  • ¼ teaspoon crushed dried hot red pepper flakes
  • teaspoon ground allspice
  • Pinch of ground cloves
  • Pinch of ground cinnamon
  • 2 tablespoons cold water
  • Salt to taste, if desired


  • Combine the pork, black pepper, red pepper flakes, allspice, cloves, cinnamon, water, and salt to taste in a mixing bowl. Blend thoroughly. If desired, you may substitute teaspoons crumbled sage for the allspice, cloves, and cinnamon.
  • To test the mixture for seasoning, shape a small patty with the fingers. Heat a small skillet and cook the patty on both sides until thoroughly cooked. Taste, and add more seasoning as desired.
  • Shape into patties and fry on both sides in an ungreased skillet until thoroughly cooked.