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Fresh Country Pork Sausage Patties

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"This is the fresh country sausage I still grind in an old manual meat grinder that I inherited from my mother, who inherited it from her mother, which is used mostly to make fried patties to go with fried eggs, grits, and the other components of a real Southern breakfast. I do not recommend grinding this sausage in a food processor, and nothing toughens the patties more than overcooking them. This recipe makes about 3 pounds of sausage meat, which, wrapped tightly in plastic wrap, freezes well for up to 2 months."

List of Ingredients

â—¦ 2 pounds boneless pork shoulder, chilled
â—¦ 1 pound fresh pork fat, chilled
â—¦ 1 tablespoon salt
â—¦ 2 teaspoons ground sage
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 1 teaspoon crushed red pepper flakes
â—¦ 2 tablespoons cold water


Recipe

Cut the pork and pork fat into 2-inch chunks and pass first through the coarse blade, then through the fine blade of a meat grinder into a large bowl. Add the remaining ingredients, moisten both hands with water, and knead the mixture till well blended and smooth. Wrap the sausage in plastic wrap and chill in the refrigerator for at least 2 hours before using.

With your hands, form part of the mixture into four patties about 4 inches in diameter and ¼ inch thick and store the remaining mixture in the refrigerator or freezer.

Arrange the patties in a large, heavy skillet and fry over moderate heat till cooked through, about 8 minutes on each side. Drain on paper towels and serve hot.


Makes 4 servings