Pork sausage is the nomero uno that appears to most people’s thought when it comes to a comfort meal. Today, we are going to tell you steps on serving a comforting Pork sausage.
We hope you got benefit from reading it, now let’s go back to pork sausage recipe. You can have pork sausage using 13 ingredients and 9 steps. Here is how you do it.
Firstly, below are the ingridients that you should ready to cook Pork sausage:
- Prepare 10 lb of boneless pork cubed (80% meat 20% fat).
- Take 3 tbs of kosher salt (any salt will do, be sure it is iodine free).
- Use 2 tbs of rubbed sage.
- Prepare 2 tsp of ground thyme.
- Provide 2 tbs of marjoram.
- Use 3 tbs of smoked paprika.
- Use 4 tbs of garlic powder.
- You need 3 tbs of onion powder.
- Take 1 tbs of red pepper.
- You need 3 tbs of black pepper.
- You need 1/2 cup of powder milk.
- You need 2 1/2 tbs of insta cure #1 (only use if you plan on stuffing and smoking this sausage).
- Take 2 cups of ice cold water.
After preparing the ingridients, now we are set to make our yummy Pork sausage:
- Grind all meat through a medium plate.
- Smoked sausages, mix all ingredients in a bowl, add ice water and mix again..
- Pour into ground meat and throughly mix ingredients and meat, this process will take several minutes by hand..
- Be sure to fry and sample a patty at this point to make sure if you need to add or adjust the ingredients. If it taste a little salty, add some more water to help dilute and mix sausage more..
- Stuff into hog casings.
- Let sausage hang in a cool dry place with a good air flow to allow outside of casings to dry to help with smoke penatration. If need be place sausage in front of fan and dry for about an hour..
- Place sausage in smoker/smokehouse. Start smoke at low temps around 135°F for couple hours, slowly increase heat until internal temps of sausage reaches 165°F. If the outside temperature and the humidity is low i smoke my sausage for a couple of days, but this is using a fairly large smokehouse with good air flow.
- Pan/breakfast sausage. Ingredients same as above omitting insta cure..
- Mix ingredients and meat throughly. Place sausage in quart plastic bags and wrap each package in freezer paper, this will keep the sausage fresh longer in the freezer..
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Recipe : Pork sausage
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