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Pork Sausage Recipe

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This recipe for Pork Sausage is from The Cyr Family Cookbook, 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:  
7 lbs fresh ground pork
2 ½ cups finely chopped onion
2 Tbsp salt
4 tsp seasoned pepper
1 Tbsp rubbed sage
1 tsp ground nutmeg
Directions:
Directions:
In a large bowl, mix all ingredients together with your hands. If you wish, at this point you can let the sausage chill in the refrigerator for 2 to 4 hours to let the flavors enhance, or you can form the patties. Form sausage into patties by using a ⅓ cup measure to get a uniform size, and place patties on cookie sheets lined with parchment paper and freeze. When patties can be handled they can be packaged and frozen to your liking.

Note:
1) If grinding your own pork, purchase pork shoulder or butt roasts. It is easier to grind partially frozen meat, so cut the roast into slices and partially freeze them it will make grinding much easier. Onions can also be ground when grinding meat if desired.
2) This sausage can also be stuffed into casings.
3) Venison can be mixed half and half with the pork.
Number Of Servings:
Number Of Servings:
3 dozen patties
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is an old Cyr family recipe from the 1960's.

 

 

 

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