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Basic Homemade Country Sausage
2 lb Lean pork (shoulder/butt or trimmings)
1/2 lb Pork fatback
3 ts Kosher salt
1 1/2 ts Freshly ground black pepper
1 1/2 ts Dried sage; crumbled fine
1/2 tb Cayenne
1 tb Sugar
1/4 c Water
Coarsely grind the pork meat and fatback together into a large bowl. Add the salt, black pepper, dried sage, cayenne, sugar and water and quickly but thoroughly mix to combine. In a hot skillet fry a tablespoon of the sausage until done, taste and adjust seasoning if necessary. Shape sausage into patties. In a skillet fry patties until browned on both sides and no longer pink in the center. Serve hot. Yield: 2 1/2 pounds; about 15 patties
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