Spicy fresh country sausage
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Spicy fresh country sausage
  Spicy    Sausage  
Last updated 6/12/2012 1:24:18 AM. Recipe ID 57774. Report a problem with this recipe.
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      Title: Spicy fresh country sausage
 Categories: Pork/ham
      Yield: 4 Servings
 
      3 lb Pork butt
    3/4    -1 lb.
      4 ts Kosher salt (or use canning
           Salt)
      2 ts Coarsely ground black
           Pepper
      2 ts Dried sage (ugh, you don't
           Have to use this!)
      1 ts Dried thyme
      2 ts Sugar
      1 tb Red pepper flakes
      1 ts Cayenne
    1/2 c  Water
        md Hog casings (optional)
           Pork back fat
 
  Put the meat and fat through the meat grinder, using the 1/4-inch
  plate, (or use food processor). In a large bowl, mix the ground pork,
  fat, spices, herbs, and water, kneading and squeezing the meat until
  everything is nicely blended. If you are making the sausage for
  patties, simply wrap it in bulk and refrigerate (or freeze) it. Or
  stuff the seasoned meat into medium hog casings and tie into 4-inch
  links. Fresh sausage will keep for 3 days in the refrigerator, frozen
  for up to 2 months.
  
  This recipe gives the basics of sausage making and can be varied. You
  can mix in one or more herbs like marjoram, summer savory, or dried
  rosemary along with a spice like nutmeg, cloves, allspice, or ginger.
  A good rule of thumb is to add 1/2 tsp. of a dried herb and/or a
  pinch of spice to the basic recipe. Two tsp. of minced garlic can
  also be added. Fry up a small patty to test and taste, and mix in
  more flavor as you go.
  
  Southern farm wives used to stuff bulk sausage into small muslin bags
  or 'pokes', or fry patties and layer them in their own fat for
  preservation over the winter. The modern alternative is freezing.
  
  << Joyce Monschein >>
  




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Recipe ID 57774 (Apr 03, 2005)

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