2 1/2 ts Coarse (kosher) salt
2 ts Dried leaf sage, crumbled
3/4 ts Dried summer savory, crumb.
1/4 ts Whole black peppercorns
1/4 ts Crushed red pepper (or more)
1 lb Lean,trimmed pork,cut 1">>>>
Cubes and chilled
1/2 lb Fresh pork fat, cut in1/2">>
Cubes and chilled

Combine salt, sage, savory, peppercorns, and red pepper in a spice mill or
mortar and grind to pwdr. Sprinkle spices over meat & fat in lge. bowl &
mix well.

Put half of mixture in food processor and process to med.-coarse texture.
If using grinder cut meat into strips instead of cubes and use grinder
plate with 1/4″ holes or similar size.

When all meat is processed place in container, cover and chill for 24 hrs.
to mellow and firm up.

Form sausage meat into a cylinder abt. 8″ long and wrap in plastic. You may
then use it, refrigerate it for 3-4 days, or freeze for longer storage.

To cook: Cut into 3/4″ slices and fry in heavy skillet. Cook over med. heat
until well browned.

Yield: abt. 2 3/4 lbs.