Spicy Country Style Sausage Meat Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 tsp: Coarse, (kosher) salt
2 tsp: Dried leaf sage, crumbled
3/4 tsp: Dried summer savory, crumb.
1/4 tsp: Whole black peppercorns,
1/4 tsp: Crushed red pepper, or more
1 lbs: Lean, trimmed pork,cut 1">>>>
Cubes and chilled,
1/2 lbs: Fresh pork fat, cut in1/2">>
Cubes and chilled,
Directions:
Combine salt, sage, savory, peppercorns, and red pepper in a spice
mill or mortar and grind to pwdr. Sprinkle spices over meat & fat in
lge. bowl & mix well.
Put half of mixture in food processor and process to med.-coarse
texture. If using grinder cut meat into strips instead of cubes and
use grinder plate with 1/4" holes or similar size.
When all meat is processed place in container, cover and chill for 24
hrs. to mellow and firm up.
Form sausage meat into a cylinder abt. 8" long and wrap in plastic.
You may then use it, refrigerate it for 3-4 days, or freeze for
longer storage.
To cook: Cut into 3/4" slices and fry in heavy skillet. Cook over
med. heat until well browned.
Yield: abt. 2 3/4 lbs.
Source from luhu.jp
mill or mortar and grind to pwdr. Sprinkle spices over meat & fat in
lge. bowl & mix well.
Put half of mixture in food processor and process to med.-coarse
texture. If using grinder cut meat into strips instead of cubes and
use grinder plate with 1/4" holes or similar size.
When all meat is processed place in container, cover and chill for 24
hrs. to mellow and firm up.
Form sausage meat into a cylinder abt. 8" long and wrap in plastic.
You may then use it, refrigerate it for 3-4 days, or freeze for
longer storage.
To cook: Cut into 3/4" slices and fry in heavy skillet. Cook over
med. heat until well browned.
Yield: abt. 2 3/4 lbs.
Source from luhu.jp