FRESH PORK SAUSAGE
01-10-2002 | 11:06 AM
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Joined: Feb 2003
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From: By Da River OR USA
FRESH PORK SAUSAGE
my weekend shall start shortly and it will be a bizzy one. Thought I'd contribute this one to the group. Get to the store, get a pork butt (check on your spice too)BTW, the fresher your spices ,,, all the better - - - make a batch tomorrow night. enjoy
see ya on Monday
nohunt
FRESH PORK SAUSAGE
(Breakfast)
Ingredients for 2 & 1/2 pounds
1 Tbsp. Salt
1 Tbsp. ground white pepper
1+ Tsp rubbed sage
1/4 Tsp. Ginger
1/2 Tsp. nutmeg
1/2 Tsp. thyme
1/2 Tsp. ground hot pepper (optional)
1/2 cup ice water
2 1/2 Lbs. pork butt
This is an excellent breakfast sausage using 100% pork butt.
It is of such high quality that it is never seen in any market and can only be had by making it yourself.
The meat can be ground in small amounts at a time in your Home Food Processor. Do not over grind to make a paste. Just a minimum fast grind. Put into mixing bowl and add in the spices. Mix thoroughly while adding the water.
Form into patties for using.
Another tip: Do this on a Friday night planning of weekend brunches.
Use plastic wrap. Dump meat onto the wrap and fold it over the meat. Roll it back and forth making a log. Roll it up in the plastic wrap (like Jimmy Dean Sausage size), fold the ends over or twist them shut and refrigerate
With a little practice your hands never get dirty.
For added and unusual flavor use tomato juice instead of water.
see ya on Monday
nohunt
FRESH PORK SAUSAGE
(Breakfast)
Ingredients for 2 & 1/2 pounds
1 Tbsp. Salt
1 Tbsp. ground white pepper
1+ Tsp rubbed sage
1/4 Tsp. Ginger
1/2 Tsp. nutmeg
1/2 Tsp. thyme
1/2 Tsp. ground hot pepper (optional)
1/2 cup ice water
2 1/2 Lbs. pork butt
This is an excellent breakfast sausage using 100% pork butt.
It is of such high quality that it is never seen in any market and can only be had by making it yourself.
The meat can be ground in small amounts at a time in your Home Food Processor. Do not over grind to make a paste. Just a minimum fast grind. Put into mixing bowl and add in the spices. Mix thoroughly while adding the water.
Form into patties for using.
Another tip: Do this on a Friday night planning of weekend brunches.
Use plastic wrap. Dump meat onto the wrap and fold it over the meat. Roll it back and forth making a log. Roll it up in the plastic wrap (like Jimmy Dean Sausage size), fold the ends over or twist them shut and refrigerate
With a little practice your hands never get dirty.
For added and unusual flavor use tomato juice instead of water.
