Homemade Sausage
Source of Recipe
net
: Homemade Sausage
Serves/Makes: 18 | Difficulty Level: 3 | Ready In: 30-60 minutes
Ingredients:
4 pounds lean fresh pork, butt or shoulder
2 pounds fresh pork fat
4 pounds lean fresh pork, butt or shoulder
2 pounds fresh pork fat
2 cups onion, finely minced
1 1/2 tablespoon garlic, finely minced
1 1/2 teaspoon cayenne
1/2 teaspoon chili powder
1 teaspoon crushed red pepper flakes
8 teaspoons salt
2 teaspoons freshly ground red pepper
2 teaspoons dried thyme leaves, crushed
5 tablespoons parsley, finely chopped
3 bay leaves, finely crushed
1/2 teaspoon allspice
3 yards small sausage casing (optional)
Directions:
Cut the pork at fatback into small pieces. Mix together and run once through the coarse disc of a meat grinder, into a large bowl. Add the seasonings and mix thoroughly until the stuffing is very smooth and well-blended.
Make into patties, and use within three days or freeze. Also, you can stuff the chaurice into casings; make each sausage about six inches in length.
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BREAKFAST SAUSAGE
The rubbed sage and savory are what give this sausage its wonderful breakfasty flavor; the nutmeg and marjoram provide a nice counterpoint, and the black pepper adds a touch of hotness. Stuff into sheep casings or leave as bulk sausage to make patties.
Ground pork: 1 lb.
Coarse salt: 1/2 tablespoon
Rubbed sage: 1/2 teaspoon
Rubbed summer savory: 1/3 teaspoon
Ground nutmeg: 1/8 teaspoon
Ground marjoram: 2/3 teaspoon
Ground black pepper: 1/3 teaspoon
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