Click for Cookbook LOGIN
"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Sausage Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pork Sausage is from Hutter Family Cookbook Project , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
25 lb. pork (shoulder and butt cuts) - should be about 20 to 25% fat.
3 tbsp. coarse salt
1 1/2 tbsp. ground black pepper
2 tbsp. marjoram
1/2 tbsp. sage
1/4 tbsp. each, allspice, nutmeg and ground cloves
4 bay leaves
1 c. water
3 eggs
Directions:
Directions:
Cut pork meat into pieces that will work in your grinder. Mix the seasonings together then mix them with the pieces of meat. Grind the meat pieces into a 14 to 16 qt. pan, using a fine blade. Mix well with the hands.

Add one cup of water in which the bay leaves have been boiled - add only the water. Add the eggs. Blend the whole mixture (pork, water, eggs) by hand until uniform.

Fry a small portion (maybe a handful) to check for flavor. Mix in more seasoning as desired.

You may form rolls or patties and freeze them. The sausage will keep in the freezer for 6 months before losing quality. You may also obtain natural pork casings, if you have a sausage stuffer, and make sausage links.

Soak the pork casings in warm water and rinse. Strip the water from the casings and let them dry for half an hour before stuffing them. As you stuff the casings, pinch links at about 5 to 6 inch intervals and twist them several times. Coil the number of links you want to store on a flat surface. Cut the casing and tie the end of the link shut. Tie the end of the empty casing and start all over.
Personal Notes:
Personal Notes:
My dad, George Hutter, used to make this pork sausage almost every year. The best part was when he fried samples for the taste test and I got to have some.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

263W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!