Fresh Pork Sausage
- 3 pounds untrimmed, boneless pork, cubed
- 1 pound pork fat, cubed
- 1 1/2 tablespoons salt
- 1 tablespoon red pepper flakes
- 1 1/2 teaspoons rubbed sage
- 3/4 teaspoon red pepper
- 1/2 teaspoon pepper
- Pork sausage casings (5 to 6 feet)
- Grind together pork and fat into a large mixing bowl using coarse blade of meat grinder. Add spices; mix well. Grind sausage mixture through meat grinder a second time. Cover and refrigerate overnight to blend seasonings.
- Sausage mixture may be stuffed into pork casings and shaped into links, stuffed into muslin casings and sliced into patties, or shaped by hand into individual patties.
- To prepare casings for stuffing, cut into desired lengths 30 to 36 inches long, with scissors. Rinse thoroughly with cold running water, allowing the water to run through the casing until salt is removed. Drain well. Tie one end of each casing with cotton string.
- To stuff sausage mixture into pork or muslin casings choose one of the following methods, then follow the procedure as identified under the appropriate picture.
- To stuff link sausages with an electric meat grinder, follow step 3.
- To stuff link sausages with pastry bag, follow step 4.
- To stuff muslin casings for sausage patties, follow step 5.
- Fresh sausage may be poached in links and broiled, pan-fried, or smoked. Fresh sausage patties may be pan-fried.
- To poach, place sausage links in a large skillet. Add 1/2 cup water per 1/2 pound sausage. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Remove from heat, and drain well. Pan-fry, broil, or smoke.
- To pan-fry, place poached links or patties in a large skillet. Cook over medium heat until browned on all sides, turning to brown evenly. Drain well.
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