Pork Sausage-American

An American pork sausage.

Pork, lean600 g1.32 lb
Pork, semi-fat300 g0.66 lb
Pork trimmings, connective tissue allowed100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper4.0 g2 tsp
Sage, rubbed2.0 g2 tsp
  1. Grind lean and semi-fat pork through 3/8 (10 mm) plate.
  2. Grind pork trimmings with 1/8” (3 mm) plate.
  3. Mix ground meat with all ingredients until sticky.
  4. Stuff into natural or collagen casings of your choice.
  5. Keep refrigerated.
  6. Cook before serving.
Optional - for a hotter version add 0.5 g (1/4 tsp) red pepper or cayenne.

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