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1 lb Lean pork
1/2 lb Fat pork
1/2 c Bread crumbs
[grated lemon rind]
1/4 ts Sage
1/4 ts Marjoram
1/4 ts Thyme
1/4 ts Summer savory
1/8 ts Nutmeg
1/2 ts Fresh ground pepper
1 ts Salt
Finely grind the lean and fat pork. Mix the meat with the bread crumbs, optional lemon rind and spices. Form into a ball and refrigerate covered for 1-2 days to let the spice flavors blend. Make patties and fry.
Other good spice additions include powdered bay leaf, coriander and cayenne.
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