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Country Sausage

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


  • 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

How to Make It

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

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

  3. 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.

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