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Country Pork Sausage

Holidaycooking's picture
Ingredients
  Sausage hog casing 10 Large (Adjust as Required)
  Boneless pork butt/Boneless pork shoulder 8 Pound, cut in 1 1/2-inch pieces (4 Kilograms)
  Salt 45 Milliliter (3 Tablespoons)
  Pepper 2 Teaspoon
  Dried sage 2 Teaspoon
  Ground red pepper/Ground cayenne pepper 1 Teaspoon
Directions

Prepare sausage casing.
Assemble Food Grinder with Fine Disc.
Grind meat into large bowl.
Combine seasonings and mix with meat.
Reassemble food grinder with Medium Stuffing Tube.
Stuff meat into casing.
Twist or tie into desired number of links.
Chill thoroughly before separating links.
Cook as desired.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Pork
Servings: 
18

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