Separate the lean and fat pork, using boning knife

With a very sharp chefs knife, cut both into 1-inch cubes

Start to mince the cubes a few at a time

Put chopped fat in smaller bowl and chopped lean in larger one

Keep the bowl you're not working on and unchopped cubes covered in refrigerator. In the large bowl combine choppings, adding one part fat for every two parts of lean

Add seasoning

With hands that have been washed with unscented soap blend the sausage and shape it in individual patties to freeze or to fry immediately. Brown sausage cakes in skillet for 4 to 6 minutes over medium-high heat

Turn and brown the other side

Lower the heat, cover the pan, and cook the cakes throughly for 15 to 20 minutes more

Pork should always be well cooked

Remove cakes to a warm platter and make gravy. GRAVY: Beat 2 tablespoons flour into 1 cup milk

Pour into the skillet over low heat and stir until it is thick and bubbly and the pan is scraped clean

Taste and correct seasoning

Serve the gravy separately

Although this lean sausage is well suited to modern tastes, the fat gravy may not be.