Had my pork already out of the freezer and thawed. So I says, OK make pan sausage, and I did. The recipe I used was new to me. But it looked good and was easy to make. It is pretty good sausage.
Here is the recipe:
Homemade Sausage Recipe
- 5# of pork shoulder butt
- 2 Tb. Purified salt. Kosher salt may also be used.
- 1.5 Tb. Pepper Flakes
- 1 Tb. Sage (rubbed or ground)
- 1½ tsp. Ginger
- 1 ½ tsp. Nutmeg
- 1 ½ tsp. Thyme
Dissolve all seasonings in 1-1 1/2 cups ice water.
My notes, do not remove the fat: Fat should be 2 to 1 meat to fat ratio.
Run meat through grinder twice using course plate.
Add spices to water and mix with ground pork.
I used my meat mixer, it does a good job but is hard to clean up.
If you want more than 5# just multiply ingredients. I made 20 pounds.
And I forgot to take a photo before packaging.