Clay's Kitchen : Sausage Recipes

Sausage Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Country Pork Sausage

I am not sure how to tell you how much spices to use. Spices vary so much and when you make this you need to make a bit, cook a little bit, adjust the spices, cook a tiny bit more and so on until you get something that tastes the way you want it. Some people like the sausage hotter and more spicy so they add a spicy pepper like cayenne to the mix.

8 pound boneless pork butt or shoulder, cut into 1 ½ inch cubes
½ red pepper
3 tablespoon salt
2 teaspoon black pepper
2 teaspoon dried sage

Additional seasonings:
coriander
thyme
sage
marjoram
ground bay leaf
summer savory
additional hot red pepper

Sausage is best when there is one part fat to three parts meat. Assemble food grinder with desired grinding disc. Grind pork. Combine pork and seasonings. Shape into patties or stuff in link sausage, using the sausage making accessory.


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