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["The two step cooking procedure ensures the removal of most of the fat.", "Combine grnd pork and cracker crumbs.", "Stir in water, sage, salt, thyme, oregano, pepper and cloves.", "Mix till thoroughly combined.", "Divide into 12 portions.", "Form each into a sausage-shaped roll or possibly flat patty.", "(Wet hands with cool water to make the job easy.)", "Place in a cool, lightly oiled frypan.", "Cook over medium heat, turning often, about 4 minutes each side till just beginning to brown and pcs are no longer pink.", "Remove to paper towels and blot to absorb any fat.", "Wrap.", "Store in refrigerator up to 5 days or possibly in freezer up to 2 months.", "Or possibly cook a second time and serve immediately.", "To serve: Return sausages or possibly patties to a clean, cool frypan.", "Cook over medium heat, turning once or possibly twice, about 4 minutes till sausages are brown and crisp.", "(Cook frzn sausages in the same manner, allowing about 2 minutes longer for cooking.", "Suggestion for Pork Pies: Stir-cook the grnd pork mix in the frying pan, place it in a plastic colander to drain off most of the fat and blot with paper towels.", "Spread the pork mix in a baking dish (try 8"" pyrex), add in fat-free gravy if needed for liquid.", "Top with about 2 1/4 c. seasoned breadcrumbs.", "Bake at 350-375 F till crumbs are lightly browned.", "calories.", "Compare with 1/12 recipe Betty Crocker Pork Pies made with 1 lb sausage and 1 c cooked ham, cream of chicken soup, apples,"]
