Rocklobster
Master Chef
Just finished making some country sausage. Pork loin was on sale for 1.44 so I bought an 8 lb piece, and had some 2 lb packs of fat in the freezer. By my calculations we are at about 25% fat. We like a chewy sausage so we used a larger plate for a coarse grind and stuffed them into collagen casings.
We wanted a milder flavor, so we started out just going with Sage and the other ingredients but after a taste test we upped the sage and added thyme to the meat. It turned out much better.
With 4 adult kids between us we will give them each around 2 lbs and have a couple left over for us. It's pancakes and sausage for supper tonight....yipeeee!
Country Breakfast Sausage
10 lbs pork(around 20-25% fat)
8 tsp sea salt
2 tsp red pepper flakes
2 tsp ground black pepper
2 1/2 Tbsp Sage
2 tsp Thyme
1/2 cup cold water
We wanted a milder flavor, so we started out just going with Sage and the other ingredients but after a taste test we upped the sage and added thyme to the meat. It turned out much better.
With 4 adult kids between us we will give them each around 2 lbs and have a couple left over for us. It's pancakes and sausage for supper tonight....yipeeee!
Country Breakfast Sausage
10 lbs pork(around 20-25% fat)
8 tsp sea salt
2 tsp red pepper flakes
2 tsp ground black pepper
2 1/2 Tbsp Sage
2 tsp Thyme
1/2 cup cold water
Attachments
Last edited: