Easiest Way to Prepare Award-winning Pork sausage

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pork sausage. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Pork sausage is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Pork sausage is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook pork sausage using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Pork sausage:

1. Make ready 10 lb boneless pork cubed (80% meat 20% fat)
2. Get 3 tbs kosher salt (any salt will do, be sure it is iodine free)
3. Get 2 tbs rubbed sage
4. Take 2 tsp ground thyme
5. Take 2 tbs marjoram
6. Make ready 3 tbs smoked paprika
7. Make ready 4 tbs garlic powder
8. Take 3 tbs onion powder
9. Prepare 1 tbs red pepper
10. Take 3 tbs black pepper
11. Take 1/2 cup powder milk
12. Make ready 2 1/2 tbs insta cure #1 (only use if you plan on stuffing and smoking this sausage)
13. Get 2 cups ice cold water

Instructions to make 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.

So that’s going to wrap it up for this special food pork sausage recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!