Sausage
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1 pound pork Boston Butt
¼ cup cracker crumbs or bread crumbs
¼ cup water
1 teaspoon salt
1 teaspoon sage
½ teaspoon thyme
½ teaspoon dried parsley
¼ teaspoon paprika
¼ teaspoon freshly ground pepper
Pinch crushed cloves
Pinch mace |
Coarsely grind pork in a meat grinder. Re-grind using the fine grind attachment.
Add remaining ingredients to the ground pork. Shape into patties or links. Cook until well done. Yield: One pound sausage. |