Spicy Country Sausage
(originally in "Better Than Store Bought")
Serves/Makes: 1.5 lbs | Difficulty Level: 3 | Ready In: > 5 hrs
2 1/2 teaspoons coarse kosher salt
2 teaspoons dried leaf sage -- crumbled
3/4 teaspoon dried summer savory -- crumbled
1/4 teaspoon black peppercorns
1/2 teaspoon dried red pepper flakes
1 pound lean pork -- cubed
1/2 pound fresh pork fat -- cubed
(Or buy it ground to order by your butcher--Don Cuevas
(I often add a little sweet fruit juice or nectar. Apple, guayaba or even mango works well.
Or, a little sugar, but not necessarily both sugar and fruit nectar.) ---Don Cuevas)
Combine salt, sage, savory, pepper corns and red pepper in a spice mill and grind to a powder. Sprinkle the powder over the meat in a large bowl and mix well. Put half of the mixture in the container of a food processor and process to medium-coarse texture. Scrape into a bowl and repeat processing with the remaining ingredients, then cover the bowl with plastic wrap and chill for 24 hours.
Form the sausage meat into a cylinder about 8 inches long and wrap in plastic. You may then use it, refrigerate it for 3 to 4 days or freeze it for longer storage.
Cut the sausage into 3/4-inch thick slices and arrange them in a heavy skillet. Cook over moderate heat until well browned on both sides, turning often and pouring off the fat as necessary.