Meats and Sausages
Pork Sausage-American
A very simple to make American pork sausage with sage, suitable for frying or grilling.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 600 g | 1.32 lb |
| Pork, semi-fat | 300 g | 0.66 lb |
| Pork trimmings, connective tissue allowed | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Pepper | 4.0 g | 2 tsp |
| Sage, rubbed | 2.0 g | 2 tsp |
Instructions
- Grind lean and semi-fat pork through 3/8 (10 mm) plate.
- Grind pork trimmings with 1/8” (3 mm) plate.
- Mix ground meat with all ingredients until sticky.
- Stuff into 32-36 pork casings.
- Keep refrigerated.
- Cook before serving.
Notes
Optional - for a hotter version add 0.5 g (1/4 tsp) or more of red pepper or cayenne.
