Sage Sausage

• 3lb pork
• 1 tablespoon salt
• 2 tablespoons

Use pork which has a mixture of fat or lean. The loin cut is best for this, but shoulder pork can be used. Cut the meat into cubes and put through the fine plate of the mincer. Spread the meat out thinly on a board and sprinkle on the salt, sage, marjoram, cloves, pepper and Cayenne pepper. Work in the seasoning thoroughly with the hands. Mince the meat twice more. Leave in a refrigerator for a