Nancy
Well-known member
Pork Sausage no salt (see note at bottom, if you want to add salt)
2 lbs. pork butt
1 teas. garlic powder
1 teas. onion powder
1 teas. ground sage
1 teas. ground thyme
½ teas. ground rosemary
1 Tab. brown sugar
½ teas. nutmeg
1/4 teas. cayenne pepper (I use more, we like it hot)
½ teas. red pepper flakes
If you have a meat grinder, cut up pork into dice and feed once through the coarse blade. Then change to the fine blade and run through once.
Add spices and also add enough water slowly until the meat mixture is the consistency of medium stiff oatmeal. Let sit for about 10 minutes, and shape into patties. Fry up using a little oil until browned on both sides. Then use or refrigerate, or freeze for longer storage.
If you do not have a meat grinder, you can use a food processor. In this case, cut the meat into small dice and make sure to cut across sinews and stringy type things, so they will get ground up well.
Mix diced meat very well with all spices and add a little water.
Process meat in batches, adding more water until a good consistency is made. Put all batches in a large bowl and mix thoroughly. Let stand about 10 minutes. Then fry up in a little oil until nicely browned, and use, refrigerate or freeze for longer storage.
If you want to add salt, add 2 teas. Kosher salt along with spices.
2 lbs. pork butt
1 teas. garlic powder
1 teas. onion powder
1 teas. ground sage
1 teas. ground thyme
½ teas. ground rosemary
1 Tab. brown sugar
½ teas. nutmeg
1/4 teas. cayenne pepper (I use more, we like it hot)
½ teas. red pepper flakes
If you have a meat grinder, cut up pork into dice and feed once through the coarse blade. Then change to the fine blade and run through once.
Add spices and also add enough water slowly until the meat mixture is the consistency of medium stiff oatmeal. Let sit for about 10 minutes, and shape into patties. Fry up using a little oil until browned on both sides. Then use or refrigerate, or freeze for longer storage.
If you do not have a meat grinder, you can use a food processor. In this case, cut the meat into small dice and make sure to cut across sinews and stringy type things, so they will get ground up well.
Mix diced meat very well with all spices and add a little water.
Process meat in batches, adding more water until a good consistency is made. Put all batches in a large bowl and mix thoroughly. Let stand about 10 minutes. Then fry up in a little oil until nicely browned, and use, refrigerate or freeze for longer storage.
If you want to add salt, add 2 teas. Kosher salt along with spices.
