FRESH PORK SAUSAGE
This sausage recipe is from Chef Vitaly Paley's "The Paley's Place Cookbook" and is used in his Savory Bread Pudding.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes about 1 1/4 pounds
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl and mix thoroughly. Gather sausage mixture together in a ball, cover, and refrigerate overnight. Sausage may be frozen for up to one month.
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