Homemade Sausage ...p47

This is one recipe where I'll have to agree with the critic.  Maybe it's just cause we're so used to the spiciness of Texas now (think Elgin sausages:  Southside or Meyer's; or Chappell Hill), that the impact of cloves and cinnamon alone didn't fire us up.  No one seemed quite sure if I was trying to make hamburgers or some other bun-satisfying filler, so if you decide to try it yourself, be sure to follow the directions, and roll the sausage! 

And a word to the wise, if you're gonna make the critic sausage, she wants it rolled-fashion, not patty-wack.

Since I'd already made a ton, the next day I took what I'd patted once already, dumped it in a big bowl and added bucketloads of salt and crushed red peppers to "kick it up a notch" as Emeril says.  We all decided next time, we'd skip the beef and stick to pork.

Hardy Appetit!

HOMEMADE SAUSAGE

3 lbs. ground beef
1 lb. ground pork
flour
ground cloves
cinnamon
little bit of water
1 onion, finely chopped

Mix all together and roll in sausage with you hands.

On this recipe, water and flour are just to hold the meat together so we can't put too much.  Ground clove and cinnamon can be very strong, so go easy on it, just enough to flavor.  This seems like nothing, but it tastes great!