Pork Sausage - Fresh

Pork Sausage - Fresh

Ingredients

  • 2 lbs pork butt (cut into 1 inch chunks)
  • 1.5 T brown sugar
  • 2 t salt
  • 1 t ground black pepper
  • 1/4 t cayenne pepper

    • Directions

    1. Combine all spices.
    2. Mix spices well into ground pork.
    3. Place meat chunks on a foil lined tray.
    4. Cover with plastic wrap.
    5. Freeze meat and grinding attachments, and bowl for ground pork, for 45 minutes.
    6. Grind pork on a medium grind.
    7. Hand knead sausage for 2-5 minutes, always keeping cold (should be sticky).
    8. Vacuum seal and freeze.
    9. Fry until done through (155 degrees or higher) and serve.

    Notes

  • y weight.

    • C u i s i n e S c h u l z