Recipe of Super Quick Homemade Pork sausage

Hello everybody, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Award-winning Pork sausage. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pork sausage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork sausage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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

A recipe that has been passed down for several generations

Ingredients and spices that need to be Prepare to make Pork sausage:

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

Steps to make 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.

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So that's going to wrap this up with this special food Recipe of Any-night-of-the-week Pork sausage. Thanks so much for your time. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!