| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork/ham |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork butt 1 lb. |
| 4 |
ts |
Kosher salt (or use canning |
|
|
Salt) |
| 2 |
ts |
Coarsely ground black |
|
|
Pepper |
| 2 |
ts |
Dried sage (ugh, you don't |
|
|
Have to use this!) |
| 1 |
ts |
Dried thyme |
| 2 |
ts |
Sugar |
| 1 |
tb |
Red pepper flakes |
| 1 |
ts |
Cayenne |
| 1/2 |
c |
Water |
|
md |
Hog casings (optional) |
|
|
Pork back fat |
INSTRUCTIONS
Put the meat and fat through the meat grinder, using the 1/4-inch plate,
(or use food processor). In a large bowl, mix the ground pork, fat, spices,
herbs, and water, kneading and squeezing the meat until everything is
nicely blended. If you are making the sausage for patties, simply wrap it
in bulk and refrigerate (or freeze) it. Or stuff the seasoned meat into
medium hog casings and tie into 4-inch links. Fresh sausage will keep for 3
days in the refrigerator, frozen for up to 2 months.
This recipe gives the basics of sausage making and can be varied. You can
mix in one or more herbs like marjoram, summer savory, or dried rosemary
along with a spice like nutmeg, cloves, allspice, or ginger. A good rule of
thumb is to add 1/2 tsp. of a dried herb and/or a pinch of spice to the
basic recipe. Two tsp. of minced garlic can also be added. Fry up a small
patty to test and taste, and mix in more flavor as you go.
Southern farm wives used to stuff bulk sausage into small muslin bags or
'pokes', or fry patties and layer them in their own fat for preservation
over the winter. The modern alternative is freezing.
<< Joyce Monschein >>
Source: Hotlinks and Country Flavors, Aidells and Kelly, 1990 Makes: 4-5
pounds
From: Fred Towner Date: 06-26-96
Posted to MM-Recipes Digest V3 #341
From: BobbieB1@aol.com
Date: Fri, 13 Dec 1996 00:06:26 -0500
A Message from our Provider:
“Two great truths: 1. there is a God, 2. you’re not Him”