pork sausage

First experiment in pork sausage this morning. Had bought a shoulder piece of pork for $1.68/lb.  This morning cut it into chunks and put it into a bowl with the appropriate seasoning. Put it through the meatgrinder twice, formed patties.  Had some for lunch (five patties, got hungry guys to feed), froze 8 for breakfast treats.

Meat grinder tips.  If you want to go totally manual, recommend one of the basic, Universal grinders.  Either the clamp on one if you are going to do small – medium quantites and have an appropriate square edge to clamp it to.  For larger quantities, their bolt to the counter unit.  Tried using the Norpro little plastic thing and it just wouldn’t do the job.

If you are really into the homesteading thing, but are also willing to use electric, get one of those great big kitchen aid mixers with all the attachments, including dough hook and meat grinder, etc.

Recipe as made:

3 pounds pork, cut in chunks, mixed with seasonings and double ground on course setting. Yes, there were some chunkish pieces of tendon and fat in the mix, but no one complained as they were wolfing these down!

approx 2 tsps sage, 1-1/2 tsp kosher salt, pinch of thyme, 1-1/2 tsp of McCormick’s montreal steak seasoning, 1/2 tsp cayenne pepper, 1 tsp brown sugar.  All seasonings were put in a grinder first as the sage was dried whole leaf, the cayenne was a dried pod, etc.

After double grinding, formed into patties.  Fried five as noted above for feeding hungry guys and froze 8.

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