Always Popular Sausage
homemade sausage
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
ground pork
|
|
| 2 | teaspoons |
kosher salt
|
|
| 2 | teaspoons |
black pepper
freshly ground |
|
| 1 | teaspoon |
sage
ground |
*
|
| 1 | teaspoon |
thyme
ground |
*
|
| ¼ | teaspoon |
allspice
ground |
|
| 1 | tablespoon |
brown sugar
|
|
| ½ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
cayenne pepper
up to 1/2 teaspoon |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
ground pork
|
|
| 1E+1 | ml |
kosher salt
|
|
| 1E+1 | ml |
black pepper
freshly ground |
|
| 5 | ml |
sage
ground |
*
|
| 5 | ml |
thyme
ground |
*
|
| 1.3 | ml |
allspice
ground |
|
| 15 | ml |
brown sugar
|
|
| 2.5 | ml |
nutmeg
ground |
|
| 1.3 | ml |
cayenne pepper
up to 1/2 teaspoon |
|
Directions
Combine salt, black pepper, sage, thyme, allspice, brown sugar, nutmeg and cayenne pepper in a small bowl. Mix well.
Pat ground pork into a 12 x 18-inch rectangle. Sprinkle spice mixture evenly over pork. Mix well.
Using a scoop or ¼ cup measure, form patties about ½-inch thick. Place on a tray.
Refrigerate for up to a week or freeze for up to 3 months. Yield: 21 patties.
