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Rosemary Sausage
4 to 6
servings- Difficulty
Easy
Published 1966
Ingredients
2 pounds - Salt
½ teaspoon
Method
Each pork chop should have a good layer of fat. Trim off all the lean meat and fat from the bones and put this twice through the fine blade of a meat grinder. (This may be done by the butcher, but not all butchers will grind pork.)
In a mixing bowl blend the pork, salt to taste and pepper. Chop the sage and rosemary and blend the mixture well with the
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