This homemade pork sausage recipe produces delicious sausage. The ingredients are readily available and is easy to prepare.
The good part is you can make it as spicy or as mild as you wish. I can almost smell it frying now...
SAUSAGE BURGER RECIPE (image above)
After making homemade sausage, why not enjoy a big, juicy sausage burger?
It is so easy to make. Here's how:
1. Form homemade sausage into patties and fry until no longer pink in the center. Melt a slice of mozzerella on top if you wish.
2. Saute green (or red) bell pepper slices with slices of onion
3. Butter buns (and sprinkle with garlic/onion powder) and place in a pan on medium high to brown. This is an important step for this burger.
Place cooked sausage burger on browned bun and top with sauteed peppers and onions. You may also add some spaghetti sauce on top of the cheese - it's delicious and makes it even juicier.
If I do not
mention a spice that you would like to add, please feel free. Enjoy.
HOW TO MAKE PORK SAUSAGE
4 lb lean pork
2 lb pork fat (from the butcher)
3-1/2 tsp salt
6 tsp sage
3 tsp freshly ground black pepper
1-1/2 tsp white sugar
1/4 tsp ground cloves
2/3 cup cold water
1/4 cup homemade hot sauce (or to taste)
Thoroughly chill meat and fat. Using a 1/2 inch cutting blade, run the pork and pork fat separately through the meat grinder and chill again.
Combine all seasonings. Mix the seasonings into the chilled meat
and then put through the grinder with a 1/8 inch cutting plate. Mix
meat and fat in a bowl and add just enough water to make a soft "dough."
Stuff into casings and take care to avoid air bubbles.
Speaking of homemade pork sausage recipe - Here's another favorite to try.
BEST HOMEMADE ANDOUILLE SAUSAGE RECIPE
1-1/2 yards large sausage casing
4 lbs lean fresh pork
3 lb pork fat (from the butcher)
3 TBS garlic, minced
2 TBS kosher salt
1 TBS paprika
5 tsp hickory Liquid Smoke
1/2 tsp freshly ground black pepper
1/4 tsp ground bay leaf
1/4 tsp sage
1/8 tsp homemade cayenne pepper, or to taste
1/8 tsp homemade chili powder
1/8 tsp mace
1/8 tsp allspice
1/8 tsp thyme
Soak the sausage casing in cold water for about 1 hour to soften and loosen the salt. (Casings are packaged with LOTS of salt).
After an hour, remove from water and cut into 3 pieces then place the narrow end of sausage stuffer into casing. Place wide end against faucet and run cold water through casing to remove any salt.
Cut the pork and fat into chunks about 1/2" across and pass once through meat grinder.
In a large bowl, combine the pork & fat with all other ingredients and mix well. (Use a wooden spoon or your clean hands). Cut the casings into 26" pieces and stuff.
HOW TO STUFF A SAUSAGE:
Tie a knot in each casing about 2 inches from end. Put the open end on sausage stuffer and slide to about 1" from wide end. Push the remainder of casing onto the stuffer until the top touches the knot. (It should look like an accordion)
Fit the stuffer onto meat grinder and follow instructions that came with the appliance. Stop filling about 1-1/4 inches from end and take the casing off. Smooth out any bumps with your fingers; be careful not to push the filling out in the process.
Tie off the open end of the casing with a piece of string, or tie the casing itself. Repeat this process with remainder of mixture and casings.
To cook the andouille sausage, fry in a hot skillet for about 12 minutes on each side until crisp at the edges.