2 1/2 teaspoons Coarse (kosher) salt

1 pound Lean,trimmed pork -- cut 1">>>>

2 teaspoons Dried leaf sage -- crumbled

Cubes and chilled 3/4 teaspoon Dried summer savory -- crumb.

1/2 pound Fresh pork fat -- cut in1/2">>

1/4 teaspoon Whole black peppercorns

Cubes and chilled 1/4 teaspoon Crushed red pepper (or more)

Combine salt, sage, savory, peppercorns, and red pepper in a spice mill or mortar and grind to pwdr. Sprinkle spices over meat & fat in lge. bowl & mix well.

Put half of mixture in food processor and process to med.-coarse texture. If using grinder cut meat into strips instead of cubes and use grinder plate with 1/4" holes or similar size.

When all meat is processed place in container, cover and chill for 24 hrs. to mellow and firm up.

Form sausage meat into a cylinder abt. 8" long and wrap in plastic. You may then use it, refrigerate it for 3-4 days, or freeze for longer storage.

To cook: Cut into 3/4" slices and fry in heavy skillet. Cook over med. heat until well browned.