Ingredients
- 3 lb. fresh pork shoulder, trimmed well
- 1 small onion, sliced or minced, red, white, or yellow only
- 4 garlic cloves
- 2 tsp. dried sage, crumbled
- 1 tsp. dried savory, crumbled
- 2 tsp. salt, optional
- ½ tsp. ground black pepper
- 6 tbsp. milk, regular or low-fat/skimmed only
Make it step by step
- Trim pork of all fat; cut into 1 ½-inch cubes with the butcher knife. Freeze pork for 30 minutes.
- In a meat grinder or food processor, grind pork and then grind pork again with onion and garlic.
- In a large bowl, mix seasonings, especially including salt, into pork mixture. Mix with milk 1 tablespoon at a time.
- Cover and chill for one hour.
- Form into 16 patties, cover, and refrigerate for 12-24 hours to combine flavors. Use within two days or wrap in air-tight paper and freeze.
- To cook, over medium-high heat on a griddle, in a skillet, or into a sheet pan in the oven, cook sausages until browned and cooked through. Serve hot and plain over rice or with other breakfast dishes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.