Rosemary Sausage

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