Sausage

 

When you make your own sausage, you're in control of the ingredients. These sausages have no additives and less than the usual amount of fat.

 

INGREDIENTS

1/2 pound pork or beef, cut in 1-inch cubes and chilled

3 ounces pork or beef fat, cut in 1-inch cubes and chilled

1 tablespoon cold water

3/4 teaspoon salt

1/2 teaspoon dried sage

1/8 teaspoon dried thyme

1/8 teaspoon pepper

Flour

 

3/4 pound, approximate yield

 

Put all ingredients except flour in work bowl and chop with metal blade. Pulse/chop to start, then let machine run continuously, stopping every 5 seconds until desired texture is reached.

 

Shape mixture into cylinder 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate for 3 hours or overnight. Cut into 1/2 inch slices and cook, or wrap individually and freeze.

 

To cook, coat each patty with flour. Place patties in cold skillet and cook over moderate heat until

browned. Turn and cook second side over medium to low heat, allowing 15 to 20 minutes total cooking time.