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Farm Style Sausage Patties


5 lb Boneless pork butt Or shoulder, cubed
1 lb Salt pork or unsalted side Pork, skinned and cubed
1 tablespoon Salt up to 2 Tablespoons
2 tablespoon Rubbed sage
1 tablespoon Coarse black pepper
1 1/2 tsp Ground cloves
1/2 tsp Thyme leaves
1/2 tsp Ground allspice
2 md Onions, minced
2 Cloves garlic, minced (opt.)

Yield: 6 lbs

Put pork and salt pork through food chopper with coarse blade in place. Blend in remaining ingredients thoroughly, adding just 1 tablespoon of salt at first. make a small patty of the meat and cook in skillet; taste; add more salt if desired. Shape into patties and fry in large skillet until well browned on both sides and cooked through or wrap and refrigerate, or freeze. This is an irresistible breakfast sausage!




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.