Amount Measure Ingredient Preparation Method
1 lb lean pork and veal cubed
1/2 lb clean pork fatback cut into small cubes
large dash Hickory Smoked Salt
1 tsp sage
lots black pepper
maple syrup, optional
The secret to good sausage is to keep everything cold, including the meat
grinder.
Mix all ingredients together in a bowl which is sitting in a bowl of ice.
Grind together on the coarsest setting, twice. Make a patty and fry it to
taste, then reseason quickly. Put away immediately in a cool place.
If you like sausage sweet, add some maple syrup. If you like it really hot,
add some red pepper.
