| 1 | Ask the butcher to grind the lamb, pork, and fatback together, or do it yourself in a meat grinder. |
| 2 | In a small bowl, mix the pepper, cumin, garlic powder, and salt with 4 tablespoons of water. |
| 3 | Put the meat in a large bowl. |
| 4 | Add 2 tablespoons of the spice mix and knead it in with your hands. |
| 5 | This amount makes a fairly hot mix. |
| 6 | If you don"t like spicy foods, use 1 tablespoon of the mix, then fry a bit of the meat and taste it. |
| 7 | You can always add more if it"s not hot enough. |
| 8 | Either pack the mixture into sausage casings or shape it into patties. |
| 9 | When ready to use, heat them in a covered pan with a little water, then remove the cover and cook the sausage until no redness shows. |
| 10 | Makes 20 5-inch links or 14 to 16 patties. |
| 11 | The record, northern new jersey, april 1, 198 |
