| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Pork, Sausage-mak | 5 | Servings |
INGREDIENTS
| 5 | lb | Pork; grind medium |
| 1 | tb | Black pepper |
| 5 | ts | Salt |
| 1 | tb | Sage |
| 1 | ts | Cayenne pepper |
| 1/2 | ts | Ginger |
| 1 | Bay leaf; crushed | |
| 1 | c | Cold water |
INSTRUCTIONS
It had a lot of recipes for country-style sausages. I made a half cup test batch of 18 different recipes to see which one we liked. Here is the one we liked the best. I made a 6# batch and formed it into patties and froze them. I did not add the water. I am going to try smoking some the next time I fire up the NBBD. I used fresh sage and bay from my herb garden. Recipe by: Jerry Predika "The Sausage Making Cookbook" Posted to bbq-digest by wight@odc.net on May 29, 1998
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