Pork Sausage (Home-made

Comes from a cook book handed down to me from my mother called Meta Ginen's Modern Encyclopedia of Cooking.

Pork Sausage (Home-made
Pork Sausage (Home-made

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    lbs ground fresh lean pork

  • 3

    medium pods dry hot red pepper, crushed fine.

  • Or use 1/2 tbs crushed red pepper flakes

  • 1 1/2

    tsp fresh ground black pepper

  • 1

    tbs salt

  • 2

    tsp sage

Directions

Choose very fresh lean pork loin or pork shoulder. Put meat and red pepper through food chopper using fine knife. Add rest of seasonings, mix thououghly. Pack firmly into clean bowls or loaf pans. Cover tightly and keep refrigerated until ready to fry. Measure out sausage meat by half cupfuls and shape into patties about 3 inches in diameter. If shaped in a loaf pan, cut cold sausage meat into 1/2 inch slices. No shaping is required. Brown on both sides in a hot skillet, then reduce heat, cover and cook slowly until thouroughly done, about 20 minutes.

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