Country Pork Sausage
Country Pork Sausage 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...
Ingredients
- 4poundpork butt, cut up with fat included
- 5teaspoonsalt
- 4teaspoonground sage
- 2teaspoonground pepper
- 1/2teaspooncloves or
- 1teaspoonground nutmeg (if desired)
- 1teaspoongranulated sugar
Directions
- 1
Country Pork Sausage 4 pounds pork butt, cut up with fat included 5 teaspoons salt 4 teaspoons ground sage 2 teaspoons ground pepper 1/2 tea
- 2
Grind the whole quantity through the fine plate of your meat grinder
- 3
If you are stuffing the meat into casings do so immediately after grinding
- 4
The sausage should be soft enough to pack tightly into the casings without adding cold water
- 5
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
- 6
Pack tightly into molds or pans and chill before slicing.