Country Sausage Recipe
🕒 Cook Time: 15 minutes
🕒 Prep Time: 20 minutes
🕒 Total Time: 35 minutes
Description:
My grandfather was known for making sausage very similar to this recipe. It is much better than what you buy in the stores. The cook time is really the grinding time.
Recipe Category:
Breakfast
Keywords:
Pork, Poultry, Meat, Very Low Carbs, High Protein, High In…, Spicy, < 60 Mins, Easy
Ingredients:
- 15 pounds pork
- 4 tablespoons salt
- 3 tablespoons sage
- 4 tablespoons black pepper
- 1 onion
- 3 cloves garlic
Nutrition Information (per serving):
- Calories: 964.4
- Fat Content: 43.9g
- Saturated Fat Content: 15.5g
- Cholesterol Content: 389.9mg
- Sodium Content: 2202.7mg
- Carbohydrate Content: 0.7g
- Fiber Content: 0.3g
- Sugar Content: 0.2g
- Protein Content: 132.8g
Instructions:
- Begin by gathering all the necessary ingredients: pork, salt, sage, black pepper, onion, and garlic.
- In a large mixing bowl, combine the pork, salt, sage, and black pepper.
- Peel and chop the onion and garlic cloves, then add them to the mixture.
- Use your hands to thoroughly mix all the ingredients together, ensuring even distribution of seasonings throughout the pork.
- Once the ingredients are well combined, it’s time to grind the sausage mixture. Use a sausage grinder for this step.
- Feed the mixed sausage mixture through the grinder, ensuring that it is ground to your desired consistency.
- As you grind the sausage, you may need to periodically stop and clean the grinder to prevent clogs and ensure smooth operation.
- Once all the sausage mixture has been ground, it is ready to be cooked or stored. You can cook it immediately or portion it out and freeze for later use.
- Enjoy your homemade country sausage in breakfast dishes, casseroles, or any recipe that calls for delicious, flavorful sausage.
Notes:
- This recipe yields approximately 15 pounds of country sausage.
- Feel free to adjust the seasonings to suit your personal taste preferences.
- Store any leftover sausage in an airtight container in the refrigerator for up to three days, or freeze for longer storage.
