Country Sausage Recipe

Name: Country Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds fatty pork or 2 pounds lean pork and 1 pound pork fat; 1 tablespoon salt; 1/2 teaspoon black peppercorns; 1 teaspoon hot red pepper flakes; 1/2 teaspoon rubbed sage or 3 or 4 fresh leaves; 1 teaspoon Quatre-Epices; 1 teaspoon herbes de Provence or Italian seasoning; 1 teaspoon fresh rosemary leaves or 1/2 teaspoon dried; 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried; 6 to 8 feet of cleaned hog casings (optional)*

Servings: persons

3 pounds fatty pork or 2 pounds lean pork and 1 pound pork fat
1 tablespoon salt
1/2 teaspoon black peppercorns
1 teaspoon hot red pepper flakes
1/2 teaspoon rubbed sage or 3 or 4 fresh leaves
1 teaspoon Quatre-Epices
1 teaspoon herbes de Provence or Italian seasoning
1 teaspoon fresh rosemary leaves or 1/2 teaspoon dried
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried
6 to 8 feet of cleaned hog casings (optional)*

1
If your meat grinder comes with a coarse and a fine grind attachment, grind the meat first through the coarser disk.
2
Put all the remaining ingredients in a spice mill or blender and process until ground evenly.
3
Add the ground seasonings to the meat and mix in well.
4
In a frying pan on top of the stove, fry a little piece of the sausage and taste for seasoning.
5
Correct the seasoning to your own taste.
6
If you think the sausage is too fatty, you may add some more lean meat (and it needn't be pork: veal is fine, and oysters are delicious); you may want more hot peppers.
7
Put the properly seasoned forcemeat through the fine grinder.
8
If you are stuffing the sausage into casings: Run the mixture through the meat grinder set on the fine setting (and with the sausage stuffer attached and the casings tied at one end and placed over the end of the funnel, ready to be filled).
9
Tie off stuffed sausages into 4-inch links.
10
Cover the sausages and place immediately in the refrigerator.
11
You can smoke some or all of the sausage or partially smoke it.
12
And you can freeze the sausage as well.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 pounds fatty pork or 2 pounds lean pork and 1 pound pork fat, 1 tablespoon salt, 1/2 teaspoon black peppercorns, 1 teaspoon hot red pepper flakes, and more.

Yes, Country Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Country Sausage

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