Mrs. McIlvaine's 1912 Homemade Country Sausage

I based this recipe off one I found in a very old cookbook. It makes about 24 sausage patties.

2 pounds ground pork
1 1/2 teaspoons black pepper
1/4 teaspoons red pepper (cayenne)
1 teaspoon dried sage
1 1/2 teaspoons salt

In a big bowl, mix ground pork with seasonings with the Old Country Kitchenware Mixing Fork. Form into golf ball size balls. The flavor improves if you let the meat sit for 1-2 days. Preheat a pan over medium heat. Add sausage balls in batches, making sure not to crowd the pan, and press down with the Old Country Kitchenware Spatula to flatten. Flip when browned and cook thoroughly.

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