Submitted by Connie Pease, Shelby Electric Cooperative
- 10 lbs. ground pork scraps
- 5 T. Salt
- 2-1/2 t. dry mustard
- 5 t. Black pepper
- 2-1/2 t. Ground cloves
- 2 t. Cayenne pepper
- 6 T. ground sage (adjust to taste)
Mix all ingredients in a large bowl, with clean hands. Mix well.
Form into patties to freeze or measure out 1-pound portions and wrap in freezer paper.
Freeze until ready to use.