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Pork Sausage

Pork Sausage recipe image
This homemade pork sausage recipe delivers the authentic, rustic flavor of a classic American country kitchen. By grinding fresh 80% lean pork and seasoning it with a robust blend of powdered sage, marjoram, savory, and a hint of nutmeg, you create a deeply aromatic and satisfying meat mixture. The addition of warm water helps bind the spices into the meat, ensuring every bite is moist and flavorful. These sausages are incredibly versatile; shape them into links for breakfast skillets, form patties for grilling, or use the mixture for stuffing poultry. It&# 226;ÂÂs a simple yet rewarding project that brings superior taste and texture compared to store-bought options, perfect for weekend cooking or meal prepping for busy weeknights.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 698.4
Dietary: Gluten-free
Description
This homemade pork sausage recipe delivers the authentic, rustic flavor of a classic American country kitchen. By grinding fresh 80% lean pork and seasoning it with a robust blend of powdered sage, marjoram, savory, and a hint of nutmeg, you create a deeply aromatic and satisfying meat mixture. The addition of warm water helps bind the spices into the meat, ensuring every bite is moist and flavorful. These sausages are incredibly versatile; shape them into links for breakfast skillets, form patties for grilling, or use the mixture for stuffing poultry. It&# 226;ÂÂs a simple yet rewarding project that brings superior taste and texture compared to store-bought options, perfect for weekend cooking or meal prepping for busy weeknights.
Ingredients
  • 2 1/2 pound Pork (80% lean)
  • 1 1/2 teaspoon Marjoram
  • 2 teaspoon Salt
  • 1/4 cup Warm water
  • 2 1/2 teaspoon Powdered sage
  • 1/2 teaspoon Savory
  • 1/4 teaspoon Ground nutmeg
Directions
  1. 1
    Cut the pork and fat into 1/4-inch cubes to prepare for grinding.
  2. 2
    Grind the cubed pork using the coarse blade of a meat grinder.
  3. 3
    Place the freshly ground meat into a large mixing bowl.
  4. 4
    Dissolve the salt, marjoram, powdered sage, savory, and ground nutmeg in the warm water.
  5. 5
    Pour the spice-water mixture over the ground pork.
  6. 6
    Knead the mixture thoroughly by hand until the spices are evenly distributed and the meat is sticky.
  7. 7
    Let the mixture rest in the refrigerator for at least 30 minutes to allow flavors to meld.
  8. 8
    If using casings, soak them in warm water, then stuff the meat mixture into casings to form links.
  9. 9
    Alternatively, shape the meat into patties for frying or grilling.
  10. 10
    Cook sausages until internal temperature reaches 160ðF (71ðC).
  11. 11
    For freezing, omit salt and sage to prevent off-flavors, and store for up to six months.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 698.4kcal
% Daily Value *
Total Fat 40.2g62%
Saturated Fat 14.3g72%
Cholesterol 227.0mg76%
Sodium 9926.5mg414%
Total Carbohydrate 2.1g1%
Dietary Fiber 1.3g6%
Sugars 0.0g
Protein 77.0g154%

* 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: homemade, pork, sausage, ground, sage, marjoram, nutmeg, breakfast, links, patties, fresh, herbs, spices, american, rustic, country, grinding, stuffing, protein
Read it online: https://www.chefs-mate.com/recipe/pork-sausage/