Sausage Recipes by Milllie

posted by Millie 04-14-99 8:59 AM


10 lbs. ground pork butts
8 T salt
1 T white pepper
2 T rubbed sage
1 tsp. powdered ginger
1 T. nutmeg
1 T thyme
1 T cayenne pepper
1 T black pepper

Grind pork through fine plate, and 1 cup ice water, seasonings, and mix well. Stuff, or make patties.


10 pounds pork shoulder
4 Tb. salt
1 1/2 Tb. white pepper
2 1/2 Tb. sage
1 Tb. nutmeg
1 Tb. thyme
1 1/2 tsp. ginger
1/2 Tb. cayenne pepper
2 Cups ice water

Trim the fat off the pork shoulder, if you like lean sausage, or leave it on if you like more flavor.

Always make certain that your meat is free of bone and glands.

To the ground meat, mix in the dry spices first.

Then add the ice water.

Mix thoroughly. Bulk sausage is easily made into patties, or you can use 22-24mm lamb casings for the challenge of making link sausage.

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