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Guest
Guest
I didn't see any recipes for an easy pork sausage on the site, so I thought I would post one. This is terriffic on a grill or smoker, and is easy to make a couple months supply.
Have a 4 lb pork butt course ground (I do twelve pounds at a time)
Ingredients -
4 teaspoon salt (I use kosher)
5 teaspoons sugar
3 teaspoons sage
1 1/2 teaspoons nutmeg
2 1/2 teaspoons fresh ground black pepper
1/2 teaspoon ground red pepper
1/2 cup hot water
1 teaspoon Old Bay seasoning
a good squirt of maple syrup (optional)
Mix dry ingredients first, then add hot water and stir well, I do this in a pot.
Place pork on flat surface and poke depressions in meat. Pour spice mixture into depressions and using hands (latex gloves are handy here) fold meat like dough until spices are spread evenly throughout.
Lay out a 12 inch piece of plastic wrap and place a baseball to softball size clump into wrap and form a 8 inch roll about 2 inches thick (about a pound). Roll up in plastic wrap working to move air bubbles out, now twist ends and tie in knotts. You should end up with someting that looks like the breakfast sausage you buy in the grocery store. Now freeze.
Cooking -
Heat grill or smoker to 250 degrees. Cut the ends of the plastic wrap, unroll and discard. Place sausage roll in cooker for 20 minutes. Use tongs or hands to gently roll sausage over, cook another 20 minutes. Check for doneness, it will probably require another 5 or 10 minutes to finish, depending on exact heat and size of sausage starting out. Wrap in foil and let rest 10 minutes or so. Slice into patties and enjoy with sauce on the side.
I like this in a smoker better than a grill, but grill is quicker and still very good. I got his recipe from someone and changed it some, you may want to do the same. Everyone loves this, and it can be used in chilli or spaghetti instead of hamburger.
Have a 4 lb pork butt course ground (I do twelve pounds at a time)
Ingredients -
4 teaspoon salt (I use kosher)
5 teaspoons sugar
3 teaspoons sage
1 1/2 teaspoons nutmeg
2 1/2 teaspoons fresh ground black pepper
1/2 teaspoon ground red pepper
1/2 cup hot water
1 teaspoon Old Bay seasoning
a good squirt of maple syrup (optional)
Mix dry ingredients first, then add hot water and stir well, I do this in a pot.
Place pork on flat surface and poke depressions in meat. Pour spice mixture into depressions and using hands (latex gloves are handy here) fold meat like dough until spices are spread evenly throughout.
Lay out a 12 inch piece of plastic wrap and place a baseball to softball size clump into wrap and form a 8 inch roll about 2 inches thick (about a pound). Roll up in plastic wrap working to move air bubbles out, now twist ends and tie in knotts. You should end up with someting that looks like the breakfast sausage you buy in the grocery store. Now freeze.
Cooking -
Heat grill or smoker to 250 degrees. Cut the ends of the plastic wrap, unroll and discard. Place sausage roll in cooker for 20 minutes. Use tongs or hands to gently roll sausage over, cook another 20 minutes. Check for doneness, it will probably require another 5 or 10 minutes to finish, depending on exact heat and size of sausage starting out. Wrap in foil and let rest 10 minutes or so. Slice into patties and enjoy with sauce on the side.
I like this in a smoker better than a grill, but grill is quicker and still very good. I got his recipe from someone and changed it some, you may want to do the same. Everyone loves this, and it can be used in chilli or spaghetti instead of hamburger.