Homemade Country Sausage

 

2 lb Lean pork (shoulder/butt)
1/2 lb Pork fatback
3 ts Kosher salt
1 1/2 ts Freshly ground black pepper
1 1/2 ts Dried sage -- crumbled fine
1/2 ts Cayenne
1 ts Sugar
1/4 c Water

Coarsely grind the pork meat and fatback together into a large bowl. Add the salt, black pepper, dried sage, cayenne, sugar and water and quickly but thoroughly mix to combine. In a hot skillet fry a tablespoon of the sausage until done, taste and adjust seasoning if necessary. Shape sausage into patties. In a skillet fry patties until browned on both sides and no longer pink in the center. Serve hot.