Country Ham And Pork Sausage Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Source: Hotlinks and Country Flavors, Aidells and Kelly, 1990 Makes: 4 pounds
Directions:
2 lb. pork butt 1/2-3/4 lb. leftover boiled or baked country ham or 3/4
lb. raw country ham 1/2 lb. fat trimmed from ham 1/2 lb. fresh pork back
fat 2 oz. skin from ham (optional) 1 tsp. freshly ground black pepper 1/4
tsp. ground cloves 1/2 tsp. ground sage (optional) 1 tsp. red pepper
flakes 1/2 tsp. ground ginger 1 tsp. sugar 3/4-1 Cup water Medium hog
casings
Grind the pork butt through a 3/8-inch plate, the ham, ham fat, pork fat,
and skin through a 1/8-inch plate. If you are starting out with raw country
ham, simmer a 3/4 lb. piece for about 2 hours, and then cool before
grinding. The ham stock can be used for pea or bean soup. Taste to make
sure its not too salty, though. Mix together thoroughly the ground meats,
fat, and skin with the spices, sugar, and water. Stuff into medium hog
casings and tie into 5-inch links. Refrigerate for up to 5 days or freeze
for 2 months. Use fried as a patty or poached in links as a less salty but
very tasty addition to any dish that calls for ham as a seasoning.
Be sure not to add salt to this recipe because country ham is usually quite
salty and should season the mixture very nicely just by itself. Start with
1/2 lb. of ham, then fry and taste a small patty of the sausage. You can
add more ham if you want a saltier and more intense ham flavor.
<< Joyce Monschein >>
Source from luhu.jp
lb. raw country ham 1/2 lb. fat trimmed from ham 1/2 lb. fresh pork back
fat 2 oz. skin from ham (optional) 1 tsp. freshly ground black pepper 1/4
tsp. ground cloves 1/2 tsp. ground sage (optional) 1 tsp. red pepper
flakes 1/2 tsp. ground ginger 1 tsp. sugar 3/4-1 Cup water Medium hog
casings
Grind the pork butt through a 3/8-inch plate, the ham, ham fat, pork fat,
and skin through a 1/8-inch plate. If you are starting out with raw country
ham, simmer a 3/4 lb. piece for about 2 hours, and then cool before
grinding. The ham stock can be used for pea or bean soup. Taste to make
sure its not too salty, though. Mix together thoroughly the ground meats,
fat, and skin with the spices, sugar, and water. Stuff into medium hog
casings and tie into 5-inch links. Refrigerate for up to 5 days or freeze
for 2 months. Use fried as a patty or poached in links as a less salty but
very tasty addition to any dish that calls for ham as a seasoning.
Be sure not to add salt to this recipe because country ham is usually quite
salty and should season the mixture very nicely just by itself. Start with
1/2 lb. of ham, then fry and taste a small patty of the sausage. You can
add more ham if you want a saltier and more intense ham flavor.
<< Joyce Monschein >>
Source from luhu.jp