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Pork Sausage

2 1/2 lb Pork (80% lean)
1 1/2 ts Marjoram
2 ts Salt
1/4 c Warm water
2 1/2 ts Powdered sage
1/2 ts Savory
1/4 ts Ground nutmeg


Cut pork and fat into 1/4 inch cubes, using coarse blade of meat grinder, grind meat. Place in Large bowl. Mix Spices in the 1/4 cup warm water and knead the mixture into the meat thoroughly. To make breakfast sausage, add sage with a heavy hand for that country kitchen taste. For a spicy sausage, add 1/8 tsp. cayanne. Form into patties or rolls shaping the meat, stuff into natural casings to make links. If freezing the sausage, do not add salt or sage or it will cause an off flavor. Can freeze six months in freezer.


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