Kentucky-Style Pork Sausage

This Kentucky-Style Pork Sausage delivers a robust, home-style flavor perfect for hearty breakfasts or casual weeknight dinners. Made with a blend of pork butt and back fat, it offers a juicy texture and rich mouthfeel. The seasoning profile features kosher salt, black pepper, sage, cayenne, coriander, and fresh nutmeg, creating a complex and aromatic taste. Whether you stuff it into casings for traditional links or form it into patties for quick frying, this sausage is incredibly versatile. It&# 226;ÂÂs a comforting dish that brings warmth to the table, ideal for sharing with family or enjoying as a satisfying meal on its own. Simple ingredients come together to create a timeless favorite.

Cooking Method: Frying

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 549.3

Dietary: Gluten-free

Description

This Kentucky-Style Pork Sausage delivers a robust, home-style flavor perfect for hearty breakfasts or casual weeknight dinners. Made with a blend of pork butt and back fat, it offers a juicy texture and rich mouthfeel. The seasoning profile features kosher salt, black pepper, sage, cayenne, coriander, and fresh nutmeg, creating a complex and aromatic taste. Whether you stuff it into casings for traditional links or form it into patties for quick frying, this sausage is incredibly versatile. It&# 226;ÂÂs a comforting dish that brings warmth to the table, ideal for sharing with family or enjoying as a satisfying meal on its own. Simple ingredients come together to create a timeless favorite.

Ingredients

2 Lb. pork butt 1 lb. pork back fat 1 Tbls. kosher salt 2 teaspoon. freshly

Directions

1
Grind the pork butt and pork back fat through a 1/4-inch plate.
2
In a large bowl, combine the ground meat, 1 tablespoon kosher salt, 2 teaspoons freshly ground black pepper, 1 teaspoon ground sage (optional), 1 teaspoon cayenne, 1/2 teaspoon ground coriander, and 1/2 teaspoon freshly grated nutmeg.
3
Add 1/2 cup cold water to the mixture.
4
Knead and squeeze the meat mixture thoroughly until all ingredients are well blended and the texture is sticky.
5
For sausage links: Stuff the mixture into medium hog casings and tie at 5-inch intervals.
6
For sausage patties: Shape the meat into one large roll, 2 inches in diameter.
7
Wrap the roll tightly in wax paper and refrigerate overnight to firm up.
8
The next morning, slice the chilled roll into 1/2-inch thick patties.
9
Heat a skillet over medium heat and fry the sausage patties until browned and cooked through.

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.

Note

Storage: If wrapped tightly, fresh sausage will keep in the refrigerator for 3 days or in the freezer for 2 months.

Variations: You can cook the sausage links directly from raw by simmering them in water or pan-frying them slowly until cooked through.

Keywords: kentucky, pork sausage, homemade sausage, pork butt, sage, cayenne, coriander, nutmeg, breakfast sausage, sausage patties, hog casings, ground pork, american cuisine, spicy sausage, rustic pork, meat grinding, sausage links, pan fried, comfort food, hearty meal

Read it online: https://www.chefs-mate.com/recipe/kentucky-style-pork-sausage/