Go to: Just Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Home Made Pork Sausage
4 lb Trimmings
5 ts Salt
4 ts Ground sage
2 ts Ground pepper
1/2 ts Cloves or
1 ts Ground nutmeg; (if desired)
1 ts Sugar
Thoroughly mix the seasonings, spread it over the trimmings, and
grind the whole quantity through the fine plate. You may prefer to
grind the unseasoned meat through the 1/2-inch holes and then mix it
with the seasonings, and then grind the meat through the 1/8-inch
holes. If you are stuffing the meat into casings do so immediately
after grinding. The sausage should be soft enough to pack tightly in
the casings without adding cold water. To make bulk sausage that will
slice and fry without crumbling, add a scant half cup of cold water
to each 4 pounds ground, seasoned sausage and knead with hands until
the meat becomes sticky and dough like. Pack tightly into molds or
pans and chill before slicing.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.