DIRECTIONS:

Put the pork through the fine cutter plate of the meat grinder. Spread the ground meat 1/2-inch thick on a board and sift over it a mixture of the salt, sage, marjoram, cloves, pepper and cayenne. Work in the seasoning with your hands. Put through the meat grinder two more times.

Refrigerate from 24 to 48 hours.

To serve, shape into patties 1/2-inch thick and 3 inches in diameter. Brown the patties on both sides in a hot, ungreased skillet. Pour off most of the fat and continue to cook over very low heat until the patties are thoroughly done.