Separate the lean and fat pork, using boning knife
With a very sharp chefs knife, cut both into 1-inch
cubes
Start to mince the cubes a few at a time
Put
chopped fat in smaller bowl and chopped lean in larger
one
Keep the bowl you're not working on and
unchopped cubes covered in refrigerator.
In the large bowl combine choppings, adding one part
fat for every two parts of lean
Add seasoning
With
hands that have been washed with unscented soap
blend the sausage and shape it in individual patties to
freeze or to fry immediately.
Brown sausage cakes in skillet for 4 to 6 minutes over
medium-high heat
Turn and brown the other side
Lower the heat, cover the pan, and cook the cakes
throughly for 15 to 20 minutes more
Pork should
always be well cooked
Remove cakes to a warm platter
and make gravy.
GRAVY: Beat 2 tablespoons flour into 1 cup milk
Pour
into the skillet over low heat and stir until it is thick and
bubbly and the pan is scraped clean
Taste and correct
seasoning
Serve the gravy separately
Although this
lean sausage is well suited to modern tastes, the fat
gravy may not be.
