| Yield: 4-6 servings
Ingredients:
- 1 pound pork butt, cleaned and cubed
- 5 ounces fat back, cleaned and cubed
- Crushed red pepper to taste
- Allspice to taste
- 1 Tablespoon sage, rubbed
- 3 Tablespoons parsley, chopped
- Salt and pepper to taste
Method:
- Mix pork butt and fat back with herbs
and spices. Grind pork mixture first through a large
grinding die and then through a medium to fine die,
always keeping meat cold. If you do not have a grinding
die at home, ask your butcher to grind the sausage
meat for you.
- Form sausage meat into two-inch diameter
patties about 1/2-inch thick and grill to medium well.
|
