Kentucky Pork Sausage

Oxmoor House
3 (2-pound) rolls or 6 dozen (1/2-inch) patties


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4 pounds pork tenderloin, cubed
2 pounds pork fat
2 tablespoons salt
2 tablespoons rubbed sage
1 tablespoon pepper
2 teaspoons ground coriander
2 teaspoons ground nutmeg
3/4 teaspoon red pepper


Grind together tenderloin and fat into a large mixing bowl using coarse blade of meat grinder. Add remaining ingredients; mix well. Grind sausage mixture a second time.

Divide mixture into three 2- pound portions. Shape each portion into a roll, 2 inches in diameter; wrap in waxed paper. Refrigerate overnight.

Slice sausage rolls into 1/2- inch-thick patties. Cook in a skillet over medium heat until browned, turning once. Drain.

Note: Sausage rolls may be frozen. Thaw in refrigerator before slicing into patties.

Created date

February 2010