3 lbs. fresh pork (shoulder, loin)
1/6 c. salt
4 tbsp. sage
1 tbsp. marjoram
1/2 tsp. powdered cloves
1/2 tsp. black pepper
2 dashed cayenne

Cut pork into 1 inch cubes, grind, work in seasonings, grind twice more. Patty into 1/2 x 2 inch cakes. Brown on both sides. Better flavor after 24-48 hours. Refrigerate before browning.