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Categories:Viewed: 71 - Published at: 9 years ago
Ingredients
- 4 pounds pork tenderloin, cubed
- 2 pounds pork fat
- 2 tablespoons salt
- 2 tablespoons rubbed sage
- 1 tablespoon pepper
- 2 teaspoons ground coriander
- 2 teaspoons ground nutmeg
- 3/4 teaspoon red pepper
Method
- Grind together tenderloin and fat into a large mixing bowl using coarse blade of meat grinder. Add remaining ingredients; mix well. Grind sausage mixture a second time.
- Divide mixture into three 2- pound portions. Shape each portion into a roll, 2 inches in diameter; wrap in waxed paper. Refrigerate overnight.
- Slice sausage rolls into 1/2- inch-thick patties. Cook in a skillet over medium heat until browned, turning once. Drain.
- Note: Sausage rolls may be frozen. Thaw in refrigerator before slicing into patties.
