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Sage Sausage


1-1/2 lb. ground pork
1/2 cup bread crumbs
1/4 teaspoon each sage, sweet marjoram, and thyme
1/8 teaspoon summer savory
1/2 teaspoon ground pepper
2 teaspoons salt

Mix it all together throughly the night before so the seasonings have time to blend. Shape into patties and fry.




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.