Country Sausage

Name: Country Sausage
Prep time: 10 h
Cook time: 15 h
Total time: 25 h
Yield: 6 servings
Ingredients: 2 lb Pork (ground); 1 lb Pork belly; 3 tsp salt; 1.5 tsp Black pepper; 2 tsp Sage; 1/2 tsp Red pepper Flakes

Ron Slagle

Prep 10 hrs10h

Cook 15 hrs15h

Serves 6

In the fall, granddad would slaughter the hogs and the many items would butchered and salted down, canned or/and given to neighbors and friends. The process would always yield out many extra pounds of meat and fat. Fried pig skin, brain and eggs, and my favorite was fresh sausage. The sausage was make with extra fat and the patties would just crumble in your hand, thereby creating the sausage and biscuit with the slice of tomato.

Ingredients

2 lbs Pork (ground)
1 lb Pork belly
3 tsps salt
1.5 tsps Black pepper
2 tsps Sage
½ tsp Red pepper Flakes

Instructions

Keep screen awake

1
Set up a meat grinder. Alternate the pork and the fat(pork belly) pressing it through the grinder. Once done, I use the mixer bowl to catch the pork. I add all the rest of the ingredients and with a paddle attached I mix just enough to make it combined.
2
You can do several things at this point: You can fry up enough for breakfast or you can can the sausage in jars for later. You have to fry the round balls (custom by mountain folks), pack the jars then pour some of the hot fat into the jar. Mamaw would then turn it onto its lid and let it cool.
3
Note on fry; You can fry in deep fat, but just for breakfast I pan fry with a Tablespoon of fat or some oil. You have to remember that "pork does not like high heat", so cook up in moderate heat until there is a nice crust.

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