Kitchen Sausage

Viewing 1 post (of 1 total)
  • Author
    Posts
  • #2453
    ToolOfHis
    Member

    Kitchen Sausage
    10 pounds of lean pork
    1/2 cup of brown sugar
    2 teaspoons of red pepper
    1/4 cuo of salt
    1 tablespoon of black pepper
    add sage to suit your taste

    Mix all of the ingredients well and then put thru a sausage grinder. Make patties or put into casings

    Preparing The Casings
    1. Snip off about five feet of casing. Rinse it under cool runnng water to remove any salt chinging to it. Place it in a bowl and let it soak for about thirty minutes.

    2. After soaking, rince under cool running water…..

    3. Slip one end of the casing over the faucet nozzle. Hold it firmly on the nozzle, then turn on the cold water, gently at first and then more forcefully….

    4. This will flush out any salt in the casing and also help to pinpoint any brakes in the casing.

    5. Should you find any brakes in the casing, cut that section, and tie off the ends later.

    6. Place the casings in the bowl of water. Add a tablespoon of vinegar per cup of water to soften the casings a bit more and make it more transparent, which in turn makes the sausage more pleasing to the eye. Leace the casings in the water/vinegar until you use it. Rince and drain before stuffing the casing.

Viewing 1 post (of 1 total)
  • You must be logged in to reply to this topic.
American Preppers Network Forum