Homemade Sausage
Source of Recipe
Joanne
Recipe Introduction
If you have a mixer with a dough hook it is ridiculously
easy to make your own sausage. In amounts this small,
however, a dough hook is not needed because most people can
do it with their hands (with rubber gloves on if desired)
List of Ingredients
2 lbs ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon rubbed sage
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
Recipe
Mix together well and place into a zip lock bag to make it
roll. Cut off segments to cook for breakfasts, etc. May be
frozen. Do not keep unfrozen and uncooked pork for more
than about 4 days. Even though the spices cover the smell,
it will begin to spoil that quickly.
As for what pork to use, I usually get a pork shoulder and
run it through a meat grinder attachment for my mixer. The
butcher will often grind it for you if you request it. If
you do it yourself, when removing the skin, try not to lose
too much of the fat layer, because the sausage really needs
some fat inside it to cook right. It is easier to handle
the fat portion of the meat if it is very cold.
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