Rosemary Sausage

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds pork chops
  • Salt
  • ½ teaspoon coarsely ground black pepper
  • 1 teaspoon dried sage
  • 1 fresh rosemary sprig or 6 dried rosemary leaves


    1. 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.)

    2. In a mixing bowl blend the pork, salt to taste and pepper. Chop the sage and rosemary and blend the mixture well with the hands. If more highly spiced sausage is desired, add more sage or rosemary or both.

    3. Shape the mixture into four or six patties and place them in a cold skillet. Cook, turning once or twice, for twenty-five to thirty-five minutes, until golden brown on all sides and cooked through.