Pork Sausage

Recipe from

Southern Living


1 (6 1/2-pound) boneless pork shoulder roast
1/3 cup dried sage
1/4 cup salt
2 tablespoons brown sugar
2 tablespoons ground black pepper
1/8 teaspoon ground red pepper


Trim skin from pork roast, if necessary, and discard. Cut roast into chunks, and grind in a meat grinder.

Stir in sage and remaining ingredients.

Note: Pork shoulder roasts are often labeled Boston Butt. If you don't have a meat grinder, ask the butcher for assistance.

Mae J. Moore, Arlington, Virginia,

Southern Living

November 1997
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