Title: Spicy country style sausage meat
 Categories: Meats, Main dish
      Yield: 1 Servings
 
  2 1/2 ts Coarse (kosher) salt
      2 ts Dried leaf sage, crumbled
    3/4 ts Dried summer savory, crumb.
    1/4 ts Whole black peppercorns
    1/4 ts Crushed red pepper (or more)
      1 lb Lean,trimmed pork,cut 1">>>>
           Cubes and chilled
    1/2 lb Fresh pork fat, cut in1/2">>
           Cubes and chilled
 
  Combine salt, sage, savory, peppercorns, and red pepper in a spice
  mill or mortar and grind to pwdr. Sprinkle spices over meat & fat in
  lge. bowl & mix well.
  
  Put half of mixture in food processor and process to med.-coarse
  texture. If using grinder cut meat into strips instead of cubes and
  use grinder plate with 1/4" holes or similar size.
  
  When all meat is processed place in container, cover and chill for 24
  hrs. to mellow and firm up.
  
  Form sausage meat into a cylinder abt. 8" long and wrap in plastic.
  You may then  use it, refrigerate it for 3-4 days, or freeze for
  longer storage.
  
  To cook: Cut into 3/4" slices and fry in heavy skillet. Cook over
  med. heat until well browned.
  
  Yield:  abt. 2 3/4 lbs.