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Connecticut Sausage Meat

A scaled down recipe:
2 lbs ground pork
3 1/4 teaspoons sage
2 1/2 teaspoon salt
1 1/2 teaspoon brown sugar
1/2 teaspoon black pepper
1/3 teaspoon cayenne
optional: 1/4 cup pure maple syrup

Mix spices together and then add pork, then syrup if using. You can make into patties and then freeze. Fry in the usual manner.

Original Recipe:
To fifteen pounds of the lean of fresh pork, allow five pounds of the fat. Having removed the skin, sinews, and gristle, chop both the fat and lean as fine as possible, and mix them well together. Rub to a powder sufficient sage-leaves to make four ounces when done. Mix the sage with three ounces of fine salt, two ounces of brown sugar, an ounce of powdered black pepper, and a quarter of an ounce of cayenne. Add this seasoning to the chopped pork, and mix it thoroughly. Pack the sausage-meat down, hard and closely, into stone jars, which must be kept in a cool place, and well covered. When wanted for use, make some of it into small, flat cakes, dredge them with flour, and fry them well. The fat that exudes from the sausage-cakes, while frying, will be sufficient to cook them in.

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This page contains a single entry from the blog posted on November 24, 2004 2:20 PM.

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