Lean Pork Sausage

1. 1

   Combine dry seasonings, then mix into water.

2. 2

   Combine the mixture with the coarsely ground meat.

3. 3

   Please use the salt and water which produces a paste.

4. 4

   The meat mixture will be sticky. Wet hands with water for easier handling.

5. 5

   Be sure to follow this recipe exactly because cooking sausage causes 25% to 29% loss in weight which is mostly moisture.

6. 6

   Shape patties or create links with 31 to 34 mm pork casings.

7. 7

   Pork casings are found in most meat markets and supermarkets that make their own sausage.

8. 8

   Your supermarket can order casings for you.

9. 9

   (Fat and calories reduced about 33% compared to some commercial sausages.)

No additional tips available.