Sage Sausage

United States

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3lb pork
  • 1 tablespoon salt
  • 2 tablespoons sage
  • 1 dessertspoon marjoram
  • ΒΌ teaspoon ground cloves
  • ΒΌ teaspoon black pepper
  • 1 dash of Cayenne pepper


    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 at least twenty-four hours, but if possible for forty-eight hours. Form the mixture into three-inch rounds, about half an inch thick. Brown them on both sides in a hot thick frying pan. Drain off most of the fat, and continue cooking gently until thoroughly cooked.