COUNTRY-STYLE SAUSAGE WITH FRIED APPLE RINGS Serves 6-8
		INGREDIENTS 2      pounds lean boneless pork, coarsely ground 1/4      pound fresh pork fat, finely chopped 1      tablespoon crumbled dried sage leaves 1      teaspoon ground nutmeg, preferably freshly grated 1/4      teaspoon ground hot red pepper (cayenne) 1      tablespoon salt 1      teaspoon freshly ground black pepper 3      large firm tart cooking apples, cored but not peeled, cut crosswise into 1/2 inch thick rings      Cinnamon sugar made from 1/4 cup sugar combined with 2 teaspoons ground cinnamon INSTRUCTIONS Combine the ground pork, pork fat, sage, nutmeg, red pepper, salt and black pepper in a deep bowl and knead vigorously with both hands until the sausage mixture is smooth. On a firm, flat surface, pat and roll the mixture into a thick cylinder about 8 inches long and 3 inches in diameter. Wrap tightly in wax paper or foil and refrigerate for at least 2 hours, or until the sausage is firm. (Covered and refrigerated, the sausage can safely be kept for 3 or 4 days.) Preheat the oven to its lowest setting. Then line a large shallow baking dish with paper towels and place it in the center of the oven. Slice the sausage cylinder crosswise into 1/2 inch thick round cakes. Place 5 or 6 cakes in an ungreased heavy 10 to 12 inch skillet and set it over moderate heat. Turning the cakes frequently with a slotted spatula, fry them for about 10 minutes, or until they are richly browned on both sides and no trace of pink shows when a cake is pierced with the point of a small sharp knife. As the fat accumulates, draw it off with a bulb baster and reserve in a heatproof bowl. Transfer the fried cakes to the lined baking dish and keep them warm in the oven. Place 5 or 6 more cakes in the skillet and repeat the entire procedure until all the sausage is fried. Return enough of the reserved fat to the skillet to come about ½ inch up the sides. Drop half of the apple rings into the hot fat, cover the pan tightly and cook over moderate heat for 2 minutes. Turn the apple rings over with the slotted spatula and sprinkle them evenly with 1 tablespoon of cinnamon sugar. Then cover the skillet again and cook for 2 minutes longer, or until the apples are tender. Turn the rings over, sprinkle them with 1 tablespoon of cinnamon sugar and drain them on paper towels. Place the rest of the apple rings in the skillet and fry them as before. Mound the sausage cakes in the center of a large heated platter and arrange the apple rings around them. Serve at once.