HOMEMADE PORK SAUSAGE

HOMEMADE PORK SAUSAGE 4 lbs. lean pork (shoulder or loin), finely chopped 2 lbs. leaf fat pork, finely chopped 1 cup oatmeal 3 1/2 oz. fine salt 2 1/2 oz. freshly ground black pepper 1 1/2 oz. finely rubbed sage 1 1/2 oz. fennel seeds 1/4 tsp. cayenne pepper (optional) 1/2 tsp. black pepper (optional)

Finely chop the meat using the coarse blade of a meat grinder. The meat may be put through the chopper a second time if the meat is to be made into patties, but is better coarsely ground if it is to be stuffed into casings. Make up the mixture using half the amount of salt and spices if you don't like spicy sausages; fry up a sample and taste when fully cooked, then adjust seasonings by adding what you feel is needed to suit your own taste for the remainder of the batch.

Sausages in casings keep better than patties, but both will freeze well, tightly wrapped, for 4-6 months in the deep freeze, or for one month in a regular home freezer.

This is excellent for using as part of a Sausage based Turkey Stuffing or Dressing, or as a filling for stuffed peppers.

#homemade #pork #sausage