Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, pork sausage. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Pork sausage is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook pork sausage using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Pork sausage:
- Make ready 10 lb boneless pork cubed (80% meat 20% fat)
- Get 3 tbs kosher salt (any salt will do, be sure it is iodine free)
- Take 2 tbs rubbed sage
- Prepare 2 tsp ground thyme
- Get 2 tbs marjoram
- Get 3 tbs smoked paprika
- Take 4 tbs garlic powder
- Get 3 tbs onion powder
- Make ready 1 tbs red pepper
- Get 3 tbs black pepper
- Prepare 1/2 cup powder milk
- Take 2 1/2 tbs insta cure #1 (only use if you plan on stuffing and smoking this sausage)
- Make ready 2 cups ice cold water
Other ingredients such as grains or breadcrumbs may be included. 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.
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.
Pork Sausages,using the very best ingredients to make a high quality,high meat content,Natural Pork Sausage. This category lists all sausages on this wiki containing pork, whether as the only meat or in combination with other meats. Breakfast sausage is easy to make with ground pork, sage, and just the right seasonings. This delicious recipe can be used to make sausage gravy. Homemade Pork Breakfast Sausage - Joyful Abode.
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