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Before you jump to Pork sausage recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Cash.
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From the above it really should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Natural living is definitely something we can all perform, without difficulty. A lot of it is simply making use of common sense.
We hope you got insight from reading it, now let's go back to pork sausage recipe. To make pork sausage you need 13 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Pork sausage:
- Get 10 lb of boneless pork cubed (80% meat 20% fat).
- You need 3 tbs of kosher salt (any salt will do, be sure it is iodine free).
- Provide 2 tbs of rubbed sage.
- You need 2 tsp of ground thyme.
- Prepare 2 tbs of marjoram.
- You need 3 tbs of smoked paprika.
- You need 4 tbs of garlic powder.
- Prepare 3 tbs of onion powder.
- Get 1 tbs of red pepper.
- Provide 3 tbs of black pepper.
- Provide 1/2 cup of powder milk.
- You need 2 1/2 tbs of insta cure #1 (only use if you plan on stuffing and smoking this sausage).
- You need 2 cups of ice cold water.
Instructions to make Pork sausage:
- Grind all meat through a medium plate.
- Smoked sausages, mix all ingredients in a bowl, add ice water and mix again..
- Pour into ground meat and throughly mix ingredients and meat, this process will take several minutes by hand..
- 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..
- Stuff into hog casings.
- 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..
- 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.
- Pan/breakfast sausage. Ingredients same as above omitting insta cure..
- 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..
Much easier to make than you might think, all you need is a meat grinder with a sausage. This category lists all sausages on this wiki containing pork, whether as the only meat or in combination with other meats. This is what I would call County Sausage. Feel free to get Yankee Bean Soup with Smoked Pork Sausage. I crave a good New England style chowder in winter. pork sausage — noun sausage containing pork • Hypernyms: ↑sausage • Hyponyms: ↑banger, ↑bratwurst, ↑brat, ↑linguica, ↑saveloy … Useful english dictionary.
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