Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, pork sausage. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
In pastas, soups, breakfasts, and dressings, pork sausage provides a spicy, rich flavor. Mom's Sausage Roll is a great appetizer during the holidays or anytime. You may slice it and eat it right out.
Pork sausage is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Pork sausage is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pork sausage using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pork sausage:
- Prepare 10 lb boneless pork cubed (80% meat 20% fat)
- Take 3 tbs kosher salt (any salt will do, be sure it is iodine free)
- Make ready 2 tbs rubbed sage
- Take 2 tsp ground thyme
- Get 2 tbs marjoram
- Make ready 3 tbs smoked paprika
- Make ready 4 tbs garlic powder
- Make ready 3 tbs onion powder
- Take 1 tbs red pepper
- Get 3 tbs black pepper
- Prepare 1/2 cup powder milk
- Make ready 2 1/2 tbs insta cure #1 (only use if you plan on stuffing and smoking this sausage)
- Take 2 cups ice cold water
Nutritional Target Map for Pork sausage, fresh, cooked. This feature requires Flash player to be Footnotes for Pork sausage, fresh, cooked. Source: Nutrient data for this listing was provided by.. Pork Sausage - You only need a handful of simple staple ingredients to make sausages from These sausages are the perfect main event!
Steps to make 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.
It's easy to mix fun flavors into the recipe to switch it up. This homemade pork sausage mixture makes wonderful breakfast sausage patties. Leave out the cayenne and red pepper flakes or use a little less if you want a milder sausage. See more ideas about Recipes, Pork sausage recipes, Pork. Sausage is seasoned ground pork that is often enclosed in a casing.
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