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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 810 |
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A basic pork sausage recipe, or breakfast sausage, as it is commonly called, is easy to make. The main ingredients are ground pork, salt, a little bit of water to keep it from becoming too sticky and a few spices. Read more . Sausage is not hard to make or store, so, if you have large quantities of pork or if you are able to purchase large quantities of pork, it may be a smart idea to make sausage. If you purchase the pork and spices at the same time and make sure neither are past or nearing their expiration date, you should be able to make some tasty sausage. Homemade pork sausage recipes generally assume you will be pushing the meat or sausage into casings, but, if casings are not available, you can always press the sausage into patties and freeze them that way. Ingredients:
10 pounds ground pork |
4 tablespoons salt |
3 tablespoons powdered sage |
3 teaspoons powdered thyme |
1 teaspoon ginger |
1 1/2 teaspoons nutmeg |
1 teaspoon white pepper |
1/2 teaspoon cayenne pepper |
1 cup cold water |
Directions:
1. Place the meat into a large oversized plastic tub. Spread the meat out so that it reaches room temperature quickly. Let it rest for about one half hour. Meanwhile, mix all of the spices together. Pour the now-blended spices into a shaker bottle. Sprinkle the spices over the meat evenly and then, using your hands, begin mixing it all together. The kneading and mixing is the most strenuous portion of sausage making. You want the spices to be evenly distributed throughout the meat, so a lot of kneading is in order. Add water if it gets too sticky.
2. If using ground meat, you do not want to run it through the grinder too much, as that will change the texture. If you are grinding your own meat, pass it through the grinder only once. Hand mixing is your best option.
3. When you are sure the meat and spices are fully mixed, roll a piece of sausage to about the size of a golf ball, and flatten it into a patty. Fry the patty, and taste it. If you think the meat could use a little more spice, now is the time to add it. After adding additional spices, knead the meat until it is thoroughly blended, and then test it again.
4. If the spices are adequate, you can make sausage with casings or form sausage balls or patties. You can also package the meat into one- or two-pound packages and freeze.
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