I thought I would share two of the sausage recipes from my sausage making class. Just a note: the ingredients are given in ounces so you will need an ounce scale that can measure such small amounts. I don’t have one so I may just convert to teaspoons as best I can (unfortunately it doesn’t work out to even teaspoons) and kinda wing it from there. Enjoy!
Italian Style Pork Sausage
This is a course ground fresh sausage. It can be pan-fried or broiled or thrown onto the grill. I actually removed it from the casing and fried it in my cast iron skillet to use as a pizza topping. It is yummy but definitely spicy!
- 10.0 lbs lean pork trimmings (70% lean)
- 2.4 oz salt
- 0.4 oz fennel seed
- 0.4 oz crushed red pepper
- 0.4 oz chopped fresh parsley (optional)
- 0.2 oz ground black pepper
- 0.2 oz paprika
- 0.2 oz coriander (optional)
- 2 garlic cloves, minced (optional)
- Grind the pork trimmings through a 1/2 inch or 3/8 inch plate.
- Mix the seasonings with the trimmings for 3-5 minutes or until tacky.
- Regrind through a 1/4 inch or 3/8 inch plate.
- Stuff in natural hog casings or collagen casings.
- Package and keep refrigerated below 40°F or freeze.
Fresh Pork Sausage
We made these into little breakfast-style sausage links. We used the milder recipe since we also made the spicy Italian Pork Sausage listed above.
- 1o.0 lbs pork trimmings (20-50% lean)
- If you want milder seasonings:
- 3.0 oz salt
- 0.7 oz sugar
- 0.5 oz white pepper
- 0.2 oz ginger
- 0.15 oz rubbed sage
- If you want spicy seasonings:
- 3.2 oz salt
- 0.8 oz monosodium glutamate (I have no idea what this is)
- 0.6 oz sugar
- 0.6 oz white pepper
- 0.15 oz rubbed sage
- 0.15 oz ginger
- 0.4 oz mace
- 0.4 oz thyme
- 0.4 oz red pepper (this can be varied depending on your taste)
- Grind through a 1/2 inch or 3/8 inch plate.
- Mix spices with trimmings for 3-5 minutes or until tacky.
- Regrind through a 3/16 inch plate.
- Package in bulk form, stuff in natural hog casings or collagen casings.
- Keep refrigerated below 40°F or freeze.
Recipes courtesy of Jeff Sindelar at the University of Wisconsin Meat Science Laboratory.
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