American farm sausages - 13

Yield: 5 Servings

Measure Ingredient
5 pounds Pork; grind medium
1 tablespoon Black pepper
5 teaspoons Salt
1 tablespoon Sage
1 teaspoon Cayenne pepper
½ teaspoon Ginger
1 \N Bay leaf; crushed
1 cup Cold water

It had a lot of recipes for country-style sausages. I made a half cup test batch of 18 different recipes to see which one we liked. Here is the one we liked the best. I made a 6# batch and formed it into patties and froze them. I did not add the water. I am going to try smoking some the next time I fire up the NBBD. I used fresh sage and bay from my herb garden.

Recipe by: Jerry Predika "The Sausage Making Cookbook" Posted to bbq-digest by wight@... on May 29, 1998

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