Pork Sausage-American

A very simple to make American pork sausage with sage, suitable for frying or grilling.

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 32-36 pork casings.
  5. Keep refrigerated.
  6. Cook before serving.
Optional - for a hotter version add 0.5 g (1/4 tsp) or more of red pepper or cayenne.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages