2 lb. pork butt ½-¾ lb. leftover boiled or baked country ham or ¾ lb. raw country ham ½ lb. fat trimmed from ham ½ lb. fresh pork back fat 2 oz. skin from ham (optional) 1 tsp. freshly ground black pepper ¼ tsp. ground cloves ½ tsp. ground sage (optional) 1 tsp. red pepper flakes ½ tsp. ground ginger 1 tsp. sugar ¾-1 Cup water Medium hog casings
Grind the pork butt through a 3/8-inch plate, the ham, ham fat, pork fat, and skin through a 1/8-inch plate. If you are starting out with raw country ham, simmer a ¾ lb. piece for about 2 hours, and then cool before grinding. The ham stock can be used for pea or bean soup. Taste to make sure it's not too salty, though. Mix together thoroughly the ground meats, fat, and skin with the spices, sugar, and water. Stuff into medium hog casings and tie into 5-inch links. Refrigerate for up to 5 days or freeze for 2 months. Use fried as a patty or poached in links as a less salty but very tasty addition to any dish that calls for ham as a seasoning.
Be sure not to add salt to this recipe because country ham is usually quite ½ lb. of ham, then fry and taste a small patty of the sausage. You can add more ham if you want a saltier and more intense ham flavor.
<< Joyce Monschein >>
Your Country Ham and Pork Sausage is ready. Happy cooking!
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