Pork Sausage with Flour

American pork sausage with potato flour. Adding flour or starch to sausages is quite common, however, to obtain best texture and flavor potato flour and potato starch should be selected.

MaterialsMetricUS
Pork trimmings900 g1.98 lb
Potato flour50 g0.11 lb
Onion50 g0.11 lb
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Pepper2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Garlic3.5 g1 clove
Water90 ml3 oz fl
Instructions
  1. Remove sinews from meat and cut meat into small pieces.
  2. Combine flour with salt and spices and mix with water. Add meat and mix together.
  3. Grind the sausage mass with 1/8” (3 mm) plate.
  4. Stuff into 32-36 mm hog casings.
  5. Refrigerate.
  6. Cook before serving.

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