Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pork sausage. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Pork sausage is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Pork sausage is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook pork sausage using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Pork sausage:
- Get 10 lb boneless pork cubed (80% meat 20% fat)
- Prepare 3 tbs kosher salt (any salt will do, be sure it is iodine free)
- Prepare 2 tbs rubbed sage
- Make ready 2 tsp ground thyme
- Get 2 tbs marjoram
- Make ready 3 tbs smoked paprika
- Make ready 4 tbs garlic powder
- Get 3 tbs onion powder
- Get 1 tbs red pepper
- Take 3 tbs black pepper
- Take 1/2 cup powder milk
- Get 2 1/2 tbs insta cure #1 (only use if you plan on stuffing and smoking this sausage)
- Get 2 cups ice cold water
Instructions to make Pork sausage:
- Grind all meat through a medium plate
- Smoked sausages, mix all ingredients in a bowl, add ice water and mix again.
- Pour into ground meat and throughly mix ingredients and meat, this process will take several minutes by hand.
- Be sure to fry and sample a patty at this point to make sure if you need to add or adjust the ingredients. If it taste a little salty, add some more water to help dilute and mix sausage more.
- Stuff into hog casings
- Let sausage hang in a cool dry place with a good air flow to allow outside of casings to dry to help with smoke penatration. If need be place sausage in front of fan and dry for about an hour.
- Place sausage in smoker/smokehouse. Start smoke at low temps around 135°F for couple hours, slowly increase heat until internal temps of sausage reaches 165°F. If the outside temperature and the humidity is low i smoke my sausage for a couple of days, but this is using a fairly large smokehouse with good air flow
- Pan/breakfast sausage. Ingredients same as above omitting insta cure.
- Mix ingredients and meat throughly. Place sausage in quart plastic bags and wrap each package in freezer paper, this will keep the sausage fresh longer in the freezer.
So that is going to wrap it up for this special food pork sausage recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
