*  Exported from  MasterCook II  *
 
                      Spicy Country Style Sausage Meat
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sausages
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  teaspoons     Coarse (kosher) salt
    1      pound         Lean,trimmed pork -- cut 1“>>>>
    2      teaspoons     Dried leaf sage -- crumbled
                         Cubes and chilled
      3/4  teaspoon      Dried summer savory -- crumb.
      1/2  pound         Fresh pork fat -- cut in1/2”>>
      1/4  teaspoon      Whole black peppercorns
                         Cubes and chilled
      1/4  teaspoon      Crushed red pepper (or more)
 
 Combine salt, sage, savory, peppercorns, and red pepper in a spice mill or
 mortar and grind to pwdr.  Sprinkle spices over meat & fat in lge. bowl &
 mix well.
 
  Put half of mixture in food processor and process to med.-coarse texture.
 If using grinder cut meat into strips instead of cubes and use grinder plate
 with 1/4″ holes or similar size.
 
  When all meat is processed place in container, cover and chill for 24 hrs.
 to mellow and firm up.
 
  Form sausage meat into a cylinder abt. 8″ long and wrap in plastic.  You
 may then  use it, refrigerate it for 3-4 days, or freeze for longer storage.
 
  To cook: Cut into 3/4″ slices and fry in heavy skillet. Cook over med. heat
 until well browned.
 
  Yield:  abt. 2 3/4 lbs.
 
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