Mexican Meatball Sausage

• 1/2 pound ground pork
• 1/2 pound ground beef
• 1/2 cup fresh bread crumbs (page 4)
• 3 cups grated zucchini, grated on the medium-size holes of a box grater
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg

1. Place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended.
2. Cover and refrigerate for at least 1 hour or up to overnight to firm the sausage and blend the flavors.
3. Form into balls and cook as directed in individual recipes.
4. (The uncooked sausage will keep in the refrigerator for up to 3 days, or in the freezer for up to 1 week.)

ground pork, ground beef, bread crumbs, zucchini, ground cumin, oregano, kosher salt, freshly ground black pepper, egg

Taken from www.epicurious.com/recipes/food/views/mexican-meatball-sausage-389490 (may not work)