• "It is important to make this enough in advance so that the flavors can mature. Pinch off a small piece of sausage and fry it to check the seasoning before doing the whole batch."
  • 2 pounds ground pork
  • 1 pound pork fat
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. coarsely ground black pepper
  • 1/8 tsp. dried sage
  • 1/8 tsp. dried thyme
  • 1/8 tsp. ground allspice
  • 1/4 tsp. mace
  • 1 tsp. dark brown sugar
  • 1 1/2 Tblsp. salt
  • 1 clove garlic, minced
  • 1/4 cup minced onions
  • 1/4 cup chopped pecans
  • 2 Tblsp. Grand Marnier (optional)
  • Sauteed Onions (recipe follows)
  • Sauteed Onions:
  • 4 Tblsp. (1/2 stick) unsalted butter
  • 4 large Vidalia onions, sliced or chopped coarsely


Place meat and fat in bowl and sprinkle with sausage ingredients. Mix well by hand, lifting, not mashing; if you overwork this it will pack and become tough.
Wrap well and refrigerate for 12 to 24 hours and allow flavors to marry.
Form into patties. Place in a cold skillet and fry about 10 minutes, until browned on both sides and done in the middle. Serve with Sauteed Onions. Makes about 13 medium patties.

Sauteed Onions:
Melt butter over low heat and add onions, coating well. Cook about 8 minutes, until transparent and soft. Increase heat to carmelize sugar in onions, about 5 minutes. Stir constantly. Remove fron skillet and serve with sausage. Serves 6 to 8.

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Submitted 6/13/05.
Source: Lee Bailey's Southern Food and Plantation Houses
Submitted By: Linda Wilson
Spring Sausage with Sauteed Onions