- 2
Ingredients
- 2 Pounds Pork Butt
- 1 Tablespoon Salt
- 3/8 Tablespoon Rubbed Sage
- 1/4 Teaspoon Ginger
- 1 Teaspoon Nutmeg
- 1 Teaspoon Thyme
- 1 Teaspoon Ground Hot Red Pepper (optional)
- 1 Teaspoon Ground White Pepper
- 1/2 Cup Ice Water
Preparation
Step 1
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 32-35ºF 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 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 28-32ºF cooler.