Sausage Recipes
Country Pork Sausage
Ingredients
- 4 pounds pork butt, cut up with fat included
- 5 teaspoons salt
- 4 teaspoons ground sage
- 2 teaspoons ground pepper
- 1/2 teaspoon cloves or
- 1 teaspoon ground nutmeg (if desired)
- 1 teaspoon granulated sugar
Instructions
- Thoroughly mix the seasonings, and spread it over the cut-up pork butt. Grind the whole quantity through the fine plate of your meat grinder.
- If you are stuffing the meat into casings do so immediately after grinding. The sausage should be soft enough to pack tightly into 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.