Country Sausage

Oxmoor House
1 (1 1/2-pound) roll or 2 1/2 dozen (1/2-inch) patties


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1/2 pound untrimmed boneless pork, cubed
1/2 pound boneless veal, cubed
1/2 pound pork fat
1 cup soft breadcrumbs
2 teaspoons grated lemon rind
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon ground marjoram
1/4 teaspoon rubbed sage
1/4 teaspoon ground thyme
1/8 teaspoon ground summer savory


Grind together pork, veal, and fat into a mixing bowl using fine blade of meat grinder. Repeat procedure. Add remaining ingredients, mixing well.

Shape sausage mixture into a roll, 1 1/2 inches in diameter. Wrap roll in waxed paper, and refrigerate overnight to blend seasonings.

Slice sausage roll into 1/2-inch thick patties. Cook patties in skillet over medium heat until browned on both sides, turning once. Drain; serve immediately.

Created date

February 2010