How to Prepare Tasty Pork sausage

Without fail making ultimate Pork sausage easy, fast, practical.

Good Evening every body, at this time you get present recipe Pork sausage with 13 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 9 stages of easy cooking Pork sausage.

Ingredients all Pork sausage

1. Needed 10 lb : boneless pork cubed (80% meat 20% fat).

2. Prepare 3 tbs : kosher salt (any salt will do, be sure it is iodine free).

3. Prepare 2 tbs : rubbed sage.

4. Prepare 2 tsp : ground thyme.

5. Needed 2 tbs : marjoram.

6. Prepare 3 tbs : smoked paprika.

7. Needed 4 tbs : garlic powder.

8. Prepare 3 tbs : onion powder.

9. Prepare 1 tbs : red pepper.

10. Needed 3 tbs : black pepper.

11. Prepare 1/2 cup : powder milk.

12. Needed 2 1/2 tbs : insta cure #1 (only use if you plan on stuffing and smoking this sausage).

13. Needed 2 cups : ice cold water.

If all ingredients Pork sausage it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Pork sausage

1. Grind all meat through a medium plate.

2. Smoked sausages, mix all ingredients in a bowl, add ice water and mix again..

3. Pour into ground meat and throughly mix ingredients and meat, this process will take several minutes by hand..

4. 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..

5. Stuff into hog casings.

6. 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..

7. 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.

8. Pan/breakfast sausage. Ingredients same as above omitting insta cure..

9. 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..

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