Ham Sausage

Called ham sausage because solid chunks of ham meat are imbedded in its texture.

Meats Metric US
lean pork, ham or butt 850 g 1.87 lb.
pork jowls or fatty pork trimmings, picnic meat 150 g 0.33 lb.

Ingredients per 1000g (1 kg) of meat

salt 18 g 3 tsp.
pepper 2.0 g 1 tsp.
sugar 2.5 g ½ tsp.
nutmeg 1.0 g ½ tsp.
coriander 2.0 g 1 tsp.
cold water 60 ml ¼ cup


  1. Manually cut lean pork into 2” (5 cm) cubes. Grind fat pork through ⅛” (3 mm) plate. Keep meats separate.
  2. Emulsify ground pork adding cold water. Add remaining ingredients when emulsifying.
  3. Mix diced pork until gluey, then add emulsified mixture and mix everything well together.
  4. Stuff firmly into 100-120 mm (4-5”) beef bungs or synthetic fibrous casings and tie the ends with twine forming a hanging loop on one end. Make 14-16” long sections. Lace up sausages with two lengthwise loops and loops across the casing every 2 inches. Prick any visible air pockets with a needle.
  5. Hang at room temperature for 2 hours.
  6. Smoke with hot smoke for 120-150 min until casings develop a light brown color with a pink tint.
  7. Poach sausages at 72-75°C (161-167°F) for 80-110 min until internal temperature of the meat becomes 68-70°C (154-158°F). This will take about 2 hours.
  8. Shower with cold water for about 5 min and place in refrigerator.