By Yankee Magazine
Mar 05 2010
These Country Sausage Cakes call for fresh pork. Select a Boston shoulder roast, picnic shoulder, or an arm roast. Cured pork will produce sausage that is extremely salty.
2 pounds pork shoulder, ground
2 tablespoons fresh parsley, chopped
1 tablespoon brown sugar
1-1/2 teaspoons sage
1 teaspoon rosemary, finely crushed
1 teaspoon salt
freshly ground pepper
1/4 teaspoon cayenne
Cut pork away from the bones and divide into strips or chunks. Feed into a meat grinder. Combine ground pork with remaining ingredients and shape into patties the size of a biscuit (2-1/2″x1/2″). Wrap in wax paper and then in aluminum foil. Refrigerate for 24 hours to develop flavor. Fry in hot lard or shortening for 15 minutes. Or bake at 350 degrees for 30 minutes. Drain on absorbent paper and serve hot.