Source:

Carolyn

Serves/Makes:6 servings

Ingredients

• 2 lbs (.9 kg). lean pork
• 1 lb (.5 kg). fat pork
• 1 tbsp (15 ml) salt
• 1 tsp (5 ml) pepper
• 1 tbsp (15 ml) dried sage, crumbled

Preparation

• Seperate lean and fat pork using boning knife; cut both into 1 inch cubes.
• Mince cubes a few at a time.
• Put chopped fat in smaller bowl and chopped lean in larger one.
• In large bowl combine choppings, adding 1 part fat for every 2 parts lean.
• Add seasoning.
• With hands blend the sausage and shape it into patties to freeze or fry immediately.
• To serve, thaw frozen sausage in fridge overnight. Do not attempt to thaw or cook by parboiling or you will have hard flavorless cakes.
• Brown sausage in skillet for 4 to 6 minutes over med-high heat. Turn and brown other side.
• Lower the heat,cover pan, and cook through for 15 to 20 minutes. Pork should always be well cooked.

Comments

I found this recipe in "The Little House Cookbook" based on recipes from Laura Ingalls Wilder's "Little House on the Prairie " books.