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Breakfast Sausage

Source of Recipe


From "The Good Home Cookbook" by Richard Perry



List of Ingredients



• 1½ pounds boneless pork butt, cut into 1-inch cubes
  
• ½ pound pork fatback, trimmed of rind, cut into 1-inch cubes
  
• 2 teaspoons salt
  
• 1½ teaspoons dried sage
  
• 1 teaspoon black pepper
  
• ½ teaspoon dried marjoram
  
• Pinch of ground cloves
  
• Pinch of cayenne pepper
  






Instructions



1. In a food processor, mince about one-third of the meat with one-third of the fatback until finely chopped. Do not process to a purée; mince in pulses to retain some texture. Transfer the meat to a bowl. Repeat two more times, working with one-third of the meat and one-third of the fatback at a time.
   
   
2. Mix in the salt, sage, black pepper, marjoram, cloves, and cayenne pepper. Pinch off a small piece of the meat mixture and cook in a small skillet over medium heat until it is browned. Taste and adjust the seasonings accordingly. Form the remaining meat mixture into 12 sausage patties. (The sausage patties can be frozen at this point, if you wish.)
   
   
3. To cook the sausage patties, preheat a large skillet over medium heat. Add the patties in a single layer. Cook until they are browned on the bottom, 5 to 8 minutes. Turn over and brown, 4 to 8 minutes. Serve hot.
   
   Makes 2 pounds