Country Ham And Pork Sausage

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Servings: 1 Difficulty: Intermediate
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A rich, savory homemade sausage blending salty country ham with tender pork butt.
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This hearty homemade sausage combines the deep, savory richness of leftover boiled or baked country ham with mild, fatty pork butt. The result is a complex, protein-packed link that balances salty ham flavors with fresh pork sweetness. Enhanced with warm spices like sage, ginger, and cloves, it offers a robust texture and intense flavor profile perfect for breakfast patties or simmering in soups. Ideal for utilizing holiday ham leftovers, this recipe transforms simple ingredients into a versatile pantry staple. Cook it fried for a crispy crust or poach the links for a milder taste. It’s a satisfying, rustic American-style treat that brings home-style comfort to any meal, whether served alongside eggs or melted into bean soups.

Country Ham and Pork Sausage recipe image
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Country Ham And Pork Sausage

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 549.3

Description

This hearty homemade sausage combines the deep, savory richness of leftover boiled or baked country ham with mild, fatty pork butt. The result is a complex, protein-packed link that balances salty ham flavors with fresh pork sweetness. Enhanced with warm spices like sage, ginger, and cloves, it offers a robust texture and intense flavor profile perfect for breakfast patties or simmering in soups. Ideal for utilizing holiday ham leftovers, this recipe transforms simple ingredients into a versatile pantry staple. Cook it fried for a crispy crust or poach the links for a milder taste. It&# 226;ÂÂs a satisfying, rustic American-style treat that brings home-style comfort to any meal, whether served alongside eggs or melted into bean soups.

Ingredients

Directions

  1. If using raw country ham, simmer a 3/4 lb. piece for about 2 hours until tender, then cool completely before grinding.
  2. Grind the pork butt through a 3/8-inch plate on your meat grinder.
  3. Grind the cooled ham, trimmed ham fat, fresh pork back fat, and optional skin through a finer 1/8-inch plate.
  4. In a large bowl, combine the ground pork butt with the finely ground ham mixture, fat, and skin.
  5. Add freshly ground black pepper, ground cloves, optional ground sage, red pepper flakes, ground ginger, and sugar to the meat mixture.
  6. Pour in 3/4 cup of cold water and mix everything thoroughly until well combined and cohesive.
  7. Taste a small portion of the mixture by frying a small patty; adjust saltiness by adding more ham if desired, but do not add extra salt.
  8. Soak medium hog casings in warm water to soften them, then slide them onto the stuffing tube of your meat grinder.
  9. Carefully stuff the sausage mixture into the casings, ensuring no air pockets are trapped, and tie into 5-inch links.
  10. Refrigerate the sausages for up to 5 days or freeze for up to 2 months.
  11. To serve, fry the links or patties until browned, or poach them in liquid for a milder flavor suitable for soups and stews.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 549.3kcal
% Daily Value *
Total Fat 31.8g49%
Saturated Fat 11.3g57%
Cholesterol 181.6mg61%
Sodium 140.7mg6%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 61.3g123%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sausage, country ham, pork butt, homemade sausage, pork links, ham leftovers, savory, protein, american cuisine, stuffed sausage, breakfast meat, ground pork, spicy sausage
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