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Posted By: Joe Ames
Date: Wednesday, May 10, 2000 at 7:12 p.m.
Thanks to Doug Morton
10 lbs. pork butt
5 tbsp. salt
1 tbsp. ground white pepper
2 tbsp. rubbed sage
1 tsp ginger
1 tbsp. nutmeg
1 tbsp. thyme
1 pint ice water
tbsp. ground hot red pepper (optional)
You can make an excellent breakfast sausage using 100% pork butts or 50%
pork butts and 50% pork trimmings
All the pork used to make the sausage must be chilled from 32-35F F.
without fail. Be sure that all the meat is free of blood clots, sinews,
bone, skin, glands, etc.Grind all the meat through a 3/16 grinder plate
and place in mixer. Add all the ingredients and mix well until all the
spices are evenly distributed. Pork sausage may be stuffed into 28-30 mm
hog casings or 22-24 mm lamb casings. Pork sausage also may be stuffed
into a cloth bag or a 3 1/2 by 24 fibrous casing. It is very important
that pork sausage not be allowed to remain at room temperature any
longer than necessary. Place in cooler as soon as possible. Pork sausage
should be allowed to chill and dry in 28-32F cooler.
Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.