BertaBurtonLake
Inactive
Stu's Country Sausage
5 lbs fresh ground pork (50/50, ground twice)
2 tablespoons kosher salt
1 tablespoon fine ground black pepper
1 tablespoons rubbed sage
1/4 cup brown sugar
1/2 to 1 tablespoon red pepper flakes (more or less, depending on how hot you like your sausage)
1 cup ice water
In a large bowl, mix the water and the ground pork together until all the water is mixed in. Add the seasoning and mix thoroughly, trying not to have too heavy a hand as that will result in a tough texture. Will keep in the fridge, fresh for a few days or vacuum seal and freeze for long term storage. If eating right away, allow to sit in fridge at least 3 hours before cooking to allow the flavors to develop fully.
Sometimes he makes maple sausage by omitting the brown sugar and substituting 1/2 cup real maple syrup and 1/2 cup water for the 1 cup water in the recipe.
As sausage flavor is such a subjective thing, I would recommend letting it sit for a couple of hours in the fridge and then pinch off a small pattie's worth and fry it up to check the seasonings and then adjust for personal taste, adding more of whatever spices you want more of. Just don't adjust the salt, sugar or water.
If any of you try it, he would appreciate any feedback you care to share.
5 lbs fresh ground pork (50/50, ground twice)
2 tablespoons kosher salt
1 tablespoon fine ground black pepper
1 tablespoons rubbed sage
1/4 cup brown sugar
1/2 to 1 tablespoon red pepper flakes (more or less, depending on how hot you like your sausage)
1 cup ice water
In a large bowl, mix the water and the ground pork together until all the water is mixed in. Add the seasoning and mix thoroughly, trying not to have too heavy a hand as that will result in a tough texture. Will keep in the fridge, fresh for a few days or vacuum seal and freeze for long term storage. If eating right away, allow to sit in fridge at least 3 hours before cooking to allow the flavors to develop fully.
Sometimes he makes maple sausage by omitting the brown sugar and substituting 1/2 cup real maple syrup and 1/2 cup water for the 1 cup water in the recipe.
As sausage flavor is such a subjective thing, I would recommend letting it sit for a couple of hours in the fridge and then pinch off a small pattie's worth and fry it up to check the seasonings and then adjust for personal taste, adding more of whatever spices you want more of. Just don't adjust the salt, sugar or water.
If any of you try it, he would appreciate any feedback you care to share.
