Pork sausage

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

charles.manning.96 @cook102812

Granite Shoals

A recipe that has been passed down for several generations

charles.manning.96 @cook102812

Granite Shoals

A recipe that has been passed down for several generations

Saved

Ingredients

10 lbboneless pork cubed (80% meat 20% fat)
3 tbskosher salt (any salt will do, be sure it is iodine free)
2 tbsrubbed sage
2 tspground thyme
2 tbsmarjoram
3 tbssmoked paprika
4 tbsgarlic powder
3 tbsonion powder
1 tbsred pepper
3 tbsblack pepper
1/2 cuppowder milk
2 1/2 tbsinsta cure #1 (only use if you plan on stuffing and smoking this sausage)
2 cupsice cold water

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Steps

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.