Mild Country Sausage

1 pound boness lean pork
6 to 8 oz pork fat
1 1/2 tsp coarse salt
1 tsp dried rubbed sage
1 tsp dried summer savory
1/2 tsp dried thyme leaves
1/4 tsp ground black pepper
1/8 tsp crushed red pepper

1. If you are using a food processor, cut the pork into 1 inch cubees and chop
the fat into 1/2 inch pieces. for a meat grinder, cut both into 3 by 1/2 inch
strips. Chill the pork and fat into the freezer just until they are firm but not
frozen.

2. While the meat chils, in a large bowl, combine the salt, sage, savory, thyme,
and peppers.

3. Add the pork and fat to the seasonings; toss until they are well mixed. In a
food processor, with the chopping blade, process the meat mixture, half at a
time, until it is coarely ground. If you are using a meat grinder, grind the
mixture through the coarse blade. Cover the sausage and refrigerate it 12 to 24
hours to blend the flavors.

4. Dip your hands in ice water and shape the sausage into an 8 inch cylinder.
Cut the sausage into 1/2 inch slices and place them in a cold skillet. Cook the
sausage slices over medium heat until they are well browned but not crisp. Pour
of the fat as necssary. Drain the sausage on paper towels and serve.