Side Pannel
Hot Country Style Sausage
Ingredients List
- 2 1/2 lb Boneless pork butt or
- -shoulder
- 2 1/2 ts Rubbed sage
- 2 ts Salt
- 1 1/2 ts Ground white or black pepper
- 1 1/2 ts Marjoram
- 1 ts Crushed red chile
- 1/2 ts Savory
- 1/2 ts Ground Cayenne chile
- 3/16 ts Ground nutmeg
- Enough pork fat if necessary
- -to make a 2-to-1 meat to
- -fat ratio
Directions
Cut the meat (and fat, if necessary) into chunks. Spread out on a pie pan
or cookie sheet and place in the freezer to chill (not long enough to
freeze, just long enough to become firm). Grind the meat and fat together
twice, using a coarse blade. Add the spices to the meat and fat mixture and
knead it in thoroughly. Cover and refrigerate at least a couple of hours or
overnight. The sausage can be stuffed into prepared casings or formed into
patties or appropriate bulk portions and refrigerated for up to 3 days
before use after which any remaining should be frozen.
CHILE-HEADS ARCHIVES
or cookie sheet and place in the freezer to chill (not long enough to
freeze, just long enough to become firm). Grind the meat and fat together
twice, using a coarse blade. Add the spices to the meat and fat mixture and
knead it in thoroughly. Cover and refrigerate at least a couple of hours or
overnight. The sausage can be stuffed into prepared casings or formed into
patties or appropriate bulk portions and refrigerated for up to 3 days
before use after which any remaining should be frozen.
CHILE-HEADS ARCHIVES
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