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Kentucky Pork Sausage

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


  • 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

  1. 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.

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

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

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

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