Recipe of Homemade Pork sausage
Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pork sausage. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Sausages are a meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings. Other ingredients such as grains or breadcrumbs may be included. In pastas, soups, breakfasts, and dressings, pork sausage provides a spicy, rich flavor. This is rich filling bread stuffed full of pepperoni and sausage.
Pork sausage is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Pork sausage is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook pork sausage using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Pork sausage:
- Get 10 lb boneless pork cubed (80% meat 20% fat)
- Take 3 tbs kosher salt (any salt will do, be sure it is iodine free)
- Get 2 tbs rubbed sage
- Take 2 tsp ground thyme
- Take 2 tbs marjoram
- Prepare 3 tbs smoked paprika
- Prepare 4 tbs garlic powder
- Take 3 tbs onion powder
- Take 1 tbs red pepper
- Make ready 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)
- Prepare 2 cups ice cold water
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Instructions 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.
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So that’s going to wrap this up for this special food pork sausage recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!