Pork Sausage with Flour

American pork sausage with potato flour. Adding flour or starch to sausages is quite common, however, to obtain best texture and flavor potato flour and potato starch should be selected.

Calories: 140

Servings: 10

Prep time: 30 minutes

Cook time: 30 minutes

Nutritional information

Materials	Metric	US
Pork trimmings	900 g	1.98 lb
Potato flour	50 g	0.11 lb
Onion	50 g	0.11 lb

Ingredients per 1000g (1 kg) of materials

Salt	16 g	2.5 tsp
Pepper	2.0 g	1 tsp
Marjoram	1.0 g	1/2 tsp
Garlic	3.5 g	1 clove
Water	90 ml	3 oz fl

Instructions

Remove sinews from meat and cut meat into small pieces.
Combine flour with salt and spices and mix with water. Add meat and mix together.
Grind the sausage mass with 1/8” (3 mm) plate.
Stuff into 32-36 mm hog casings.
Refrigerate.
Cook before serving.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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