Kentucky-style Pork Sausage Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Source: Hotlinks and Country Flavors, Aidells and Kelly, 1990 Makes: 3 1/2 pounds
Directions:
2 lb. pork butt 1 lb. pork back fat 1 Tbls. kosher salt 2 tsp. freshly
ground black pepper 2 tsp. ground sage (optional) 1 tsp. cayenne 1 tsp.
ground coriander 1/2 tsp. freshly grated nutmeg 1/2 Cup cold water medium
hog casings (optional)
Grind the pork and fat through a 1/4-inch plate. Mix the meat, fat, spices,
herbs and water together, kneading and squeezing until all the ingredients
are well blended. For links, stuff the sausage into medium hog casings, and
tie at 5-inch intervals. Like most fresh sausage, if wrapped tightly, this
will keep in the refrigerator for 3 days, in the freezer 2 months.
Shape the meat into one large roll, 2-inches in diameter, wrap in wax
paper, and refrigerate overnight. The next morning, slice the sausage into
1/2-inch patties and fry them in a skillet until brown.
<< Joyce Monschein >>
Source from luhu.jp
ground black pepper 2 tsp. ground sage (optional) 1 tsp. cayenne 1 tsp.
ground coriander 1/2 tsp. freshly grated nutmeg 1/2 Cup cold water medium
hog casings (optional)
Grind the pork and fat through a 1/4-inch plate. Mix the meat, fat, spices,
herbs and water together, kneading and squeezing until all the ingredients
are well blended. For links, stuff the sausage into medium hog casings, and
tie at 5-inch intervals. Like most fresh sausage, if wrapped tightly, this
will keep in the refrigerator for 3 days, in the freezer 2 months.
Shape the meat into one large roll, 2-inches in diameter, wrap in wax
paper, and refrigerate overnight. The next morning, slice the sausage into
1/2-inch patties and fry them in a skillet until brown.
<< Joyce Monschein >>
Source from luhu.jp