© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Len Poli
This sausage is a close clone of Jimmy Dean Pork Sausage, especially if your form itinto a roll!
3 ½ pound. (1600 g) Pork shoulder, lean
1 ½ pound. (700 g) Pork fat
5 teaspoon. (36 g) Salt
1 ¼ teaspoon. (6.0 g) MSG
1 ¼ teaspoon. (2.5 g) Coriander, ground
1 ¼ teaspoon. (2.5 g) Pepper, black
2 ½ teaspoon. (2.0 g) Parsley, dried
1 ¼ teaspoon. (2.0 g) Thyme
1 teaspoon. (2.0 g) Pepper flakes, red
1 ¼ teaspoon. (1.0 g) Sage
¼ teaspoon. (1.0 g) Citric acid (optional)
Trim pork; grind meat and fat through 4.5 mm (⅛) plate. Grind all the spices (except red pepper flakes) in a spice mill or coffee grinder. Mix all the ingredients with the meat paste. Stuff into breakfast-link size sheep casings or form it into a roll so you can make patties. Prepare as you do your favorite breakfast sausage.
I used metric weight/volume measurement for better control of ingredients. The U.S. measurements are an approximation of the metric measurement.