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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Ham Sausage Recipe

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This recipe for Ham Sausage is from Ken's 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:  
For 10 Pounds

6 lbs Pork, ground
3 lbs Fresh ham, through kidney plate
1½ lb Pork back fat
¼ cup Course salt
125 grams Ham sausage binder
1 tsp Cure No. 1
2 tbsp Minced garlic
2 tsp White pepper
1 tbsp Nutmeg
1 tsp Ground Cloves
½ tsp Cayenne
½ tsp Ground coriander
2 tsp Ground mustard
¼ cup Brandy
¼ cup White wine
Directions:
Directions:
Grind the ham through kidney plate. Grind shoulder and fat through ¼"plate. Combine all ingredients and let sit overnight in the refrigerator. Stuff into hog casings. Hang to dry at room temperature for 4-8 hours. Smoke to 152º internal temperature. Cool in cold water, then refrigerate.

 

 

 

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