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.