LOCATION: Recipes >> Preserving Meats >> Pork Sausage
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Pork Sausage
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5 pounds boneless pork butt
2 tablespoons salt
2 teaspoons ground white pepper
1 tablespoon rubbed sage
1/2 teaspoon ginger
2 teaspoons nutmeg
2 teaspoons thyme
1 cup ice water
Grind pork though a 3/16" plate. Mix all ingredients thoroughly
into it. Stuff into casings of your desired size or just make
patties out of it. If you want it hot, add a couple tespoons crushed
red pepper.
Keep it cold (there are no preservatives) or freeze it. You'll find
this to be better than any sausage you can buy. (Testimonial:
I've made it three times in the last year.)
I made a batch yesterday -- now I gotta package up the frozen
patties. FWIW, I grind the meat twice: once through the coarse
plate, then again through the 3/16" plate. In my faithful KA food
grinder attachment to my KA mixer (old K5 model).
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