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Brown 'n' Serve Sausage

1 lb lean ground pork
1/4 cup cracker crumbs
1/4 cup water
1 tsp sage
1 tsp salt
1/2 tsp thyme
1/2 tsp oregano
1/4 tsp freshly ground pepper
pinch ground cloves

Combine ground pork and cracker crumbs. Stir in water, sage,
salt, thyme, oregano, pepper and cloves. Mix until thoroughly
combined. Divide into 12 portions. Form each into a sausage-shaped
roll or flat patty. (Wet hands with cold water to make the job
easy.) Place in a cold, lightly oiled frypan. Cook over medium
heat, turning often, about 4 min each side until just beginning
to brown and pieces are no longer pink. Remove to paper towels
and blot to absorb any fat. Wrap. Store in refrigerator up to 5
days or in freezer up to 2 months. Or cook a second time and
serve immediately. To serve: Return sausages or patties to a
clean, cold frypan. Cook over medium heat, turning once or twice,
about 4 min until sausages are brown and crisp. (Cook frozen
sausages in the same manner, allowing about 2 min longer for
cooking.

Suggestion for Pork Pies: Stir-cook the ground pork mixture in the
frying pan, place it in a plastic colander to drain off most of
the fat and blot with paper towels. Spread the pork mixture in a
baking dish (try 8" pyrex), add fat-free gravy if needed for liquid.
Top with about 2 1/4 cups seasoned breadcrumbs. Bake at 350-375
F until crumbs are lightly browned.

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