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.
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