- 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
How to Make It
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.