Pork sausage

Yield: 230 servings

Measure Ingredient
2½ pounds Pork (80% lean)
1½ teaspoon Marjoram
2 teaspoons Salt
¼ cup Warm water
2½ teaspoon Powdered sage
½ teaspoon Savory
¼ teaspoon Ground nutmeg

Cut pork and fat into ¼ inch cubes, using coarse blade of meat grinder, grind meat. Place in Large bowl. Mix Spices in the ¼ cup warm water and knead the mixture into the meat thoroughly. To make breakfast sausage, add sage with a heavy hand for that country kitchen taste. For a spicy sausage, add ⅛ tsp. cayenne. Form into patties or rolls shaping the meat, stuff into natural casings to make links. If freezing the sausage, do not add salt or sage or it will cause an off flavor. Can freeze six months in freezer. Contributor writes that she has been making this recipe for many years. Her farmer husband wanted a recipe that tasted like the sausage his grandmother made. M. Watkins. From: Lancaster Farming Shared By: Pat Stockett

Submitted By PAT STOCKETT On 11-05-94

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