Recipe of Award-winning Pork sausage

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pork sausage. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pork sausage is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Pork sausage is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook pork sausage using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pork sausage:

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

Steps 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 exceptional food pork sausage recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!