Pork Sausage Mild Two Savory Recipes

PORK SAUSAGE, MILD. TWO SAVORY RECIPES.

Pork Sausage, Mild. Two Savory Recipes. image

Home made Italian sausage or bratwurst for fresh link, bulk or patties. Both recipes copped from a 4th generation Chicago restaurateur I worked for in the late 70's. Primo, Classic spot on flavor.

Provided by C. Rhoades

Categories Pork

Time 1h30m

Yield 9-10 pounds

Number Of Ingredients 19

Ingredients

9 -10 lbs fresh whole pork butt (boned weight)
2 tablespoons salt
1 tablespoon pure msg (or sub with salt)
3 tablespoons fennel seeds
2 tablespoons black pepper
3 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon anise seed
2/3 cup powdered milk
1/2 cup unflavored textured vegetable protein (or substitute bread crumbs)
2 tablespoons salt
1 tablespoon pure msg (or sub with salt)
1 tablespoon sugar
2 tablespoons coarse black pepper
1 tablespoon ground ginger
2 teaspoons anise seed
1 teaspoon ground mace
2/3 cup powdered milk
1/2 cup unflavored textured vegetable protein (or substitute bread crumbs)

Steps:

1. Bone and cut 9-10 pounds of boned slightly frozen pork butt into approximately 2" cubes.
2. Mix the cubed pork well in a plastic tub with all the ingredients. Work fast, try to maintain its slightly frozen state throughout the grinding process.
3. Grind the seasoned cubes medium coarse and either immediately immediately stuff into hog casings, form patties or package the sausage bulk. Immediately vacuum pack and pop the finished product straight away into the deep freezer.
Notes:.
All spoons are full mounded measurements, but no higher than salt would form.
It's imperative to keep the pork ice cold (preferably slightly frozen) every step of the way. In old times it was a mid winter process, typically done outdoors or a cold outbuilding. With the advent of refrigeration it can be done anytime if care is taken to maintain a VERY cold product throughout.
Work fast. Get all your equipment, packing implements, measured ingredients and utensils ready before exposing the product to room temperature.
If delayed overnight, (not recommended) immediately place the covered product in the refrigerator and resume your grinding with an occasional few cubes of ice. The ice makes for a wetter finished product but it will prevent the friction of the grinder from warming your product and compromising its freshness.
In essence, there's only one crucial rule when grinding sausage; VERY COLD = VERY FRESH.

Nutrition Facts : Calories 1130, Fat 76.8, SaturatedFat 27.9, Cholesterol 317.8, Sodium 3451.3, Carbohydrate 13.4, Fiber 1.9, Sugar 8.8, Protein 91

QUICK & EASY PORK SAUSAGE

Quick & Easy Pork Sausage image

Make and share this Quick & Easy Pork Sausage recipe from Food.com.

Provided by The Spice Guru

Categories Pork

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 41

Ingredients

1 lb ground pork
1 teaspoon fennel seed
1 teaspoon ground sage
1 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon lemon pepper
1/4 teaspoon onion salt
1/4 teaspoon allspice
1/4 teaspoon snippped fresh rosemary (or 1/8 teaspoon ground dried)
2 tablespoons canola oil or 2 tablespoons light olive oil
2 tablespoons cold water
1/8-1/4 teaspoon cayenne pepper or 1/4-1/2 teaspoon red pepper flakes
2 teaspoons pancake syrup or 1/4 teaspoon maple extract
1 1/2 tablespoons cold water (for juicier patties)
1 tablespoon melted butter (for moister patties) or 1 tablespoon canola oil (for moister patties)
1 dash ground cloves
1 dash ground ginger
1 dash ground nutmeg
2 tablespoons minced fresh basil leaves
2 tablespoons grated parmesan cheese or 2 tablespoons grated romano cheese
1 -2 tablespoon red wine (optional, for old-world flavor)
1 teaspoon grated fresh onion
1 clove fresh mashed garlic
1 dash cayenne pepper
1 dash ground nutmeg (optional)
2 tablespoons minced fresh basil leaves
2 tablespoons fresh grated parmesan cheese or 2 tablespoons grated romano cheese
1/8 teaspoon ground nutmeg (optional)
2 tablespoons red wine
1 tablespoon paprika
1 teaspoon mashed fresh garlic
1 teaspoon grated fresh onion
1 dash cayenne pepper
1 teaspoon snipped green onions or 1 teaspoon chives
1 clove fresh mashed garlic
1/2 teaspoon mashed fresh ginger or 1/2 teaspoon ginger powder
1/4 teaspoon sesame oil
1/4 teaspoon white pepper (in addition to basic recipe amount)
1/2 teaspoon chili paste with garlic (optional)
1/8 teaspoon Chinese five spice powder (optional)

Steps:

TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.

Nutrition Facts : Calories 499.6, Fat 36.2, SaturatedFat 12.3, Cholesterol 93.8, Sodium 175.1, Carbohydrate 18.7, Fiber 2, Sugar 5.3, Protein 23.8

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