3 lb. pork butt ¾-1 lb. pork back fat 4 tsp. kosher salt (or use canning salt) 2 tsp. coarsely ground black pepper 2 tsp. dried sage (ugh, you don't have to use this!) 1 tsp. dried thyme 2 tsp. sugar 1 Tbls. red pepper flakes 1 tsp. cayenne ½ Cup water Medium hog casings (optional)
Put the meat and fat through the meat grinder, using the ¼-inch plate, (or use food processor). In a large bowl, mix the ground pork, fat, spices, herbs, and water, kneading and squeezing the meat until everything is nicely blended. If you are making the sausage for patties, simply wrap it in bulk and refrigerate (or freeze) it. Or stuff the seasoned meat into medium hog casings and tie into 4-inch links. Fresh sausage will keep for 3 days in the refrigerator, frozen for up to 2 months.
This recipe gives the basics of sausage making and can be varied. You can mix in one or more herbs like marjoram, summer savory, or dried rosemary along with a spice like nutmeg, cloves, allspice, or ginger. A good rule of thumb is to add ½ tsp. of a dried herb and/or a pinch of spice to the basic recipe. Two tsp. of minced garlic can also be added. Fry up a small patty to test and taste, and mix in more flavor as you go.
Southern farm wives used to stuff bulk sausage into small muslin bags or 'pokes', or fry patties and layer them in their own fat for preservation over the winter. The modern alternative is freezing.
<< Joyce Monschein >>
Your Spicy Fresh Country Sausage is ready. Bon appetit!
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