Fresh Country Pork Sausage with Pepper and Sage

1. 1

   Combine 1/3 pork and 1/3 pork fat in processor.

2. 2

   Using on/off turns, process mixture until finely ground.

3. 3

   Transfer to large bowl.

4. 4

   Repeat with remaining pork and pork fat in 2 more batches.

5. 5

   Sprinkle water, sage, salt, and red and black pepper over pork.

6. 6

   Using moistened hands, mix sausage just until blended.

7. 7

   Wrap sausage in plastic and chill.

8. 8

   (Sausage can be prepared up to 3 days ahead.

9. 9

   Keep refrigerated.)

10. 10

    Form sausage into 3-inch-diameter patties.

11. 11

    Heat heavy large skillet over medium heat.

12. 12

    Fry patties in batches until browned and cooked through, about 5 minutes per side.

13. 13

    Drain on paper towels; keep warm.

14. 14

    Transfer to platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.