Pork Sausage
Yield
1 batchPrep
20 minCook
0 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork shoulder
|
|
| ¼ | cup |
onions
minced |
|
| 4 | teaspoons |
sage
|
*
|
| ½ | teaspoon |
savory
|
|
| 3 | teaspoons |
salt
|
|
| 1 | cup |
parsley leaves
chopped |
|
| ½ | teaspoon |
chervil
|
*
|
| ⅛ | teaspoon |
marjoram
|
*
|
| 1 | each |
allspice
|
*
|
| 6 | teaspoons |
water
|
|
| 1 | each |
eggs
|
|
| 3 | teaspoons |
vegetable shortening
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork shoulder
|
|
| 59 | ml |
onions
minced |
|
| 2E+1 | ml |
sage
|
*
|
| 2.5 | ml |
savory
|
|
| 15 | ml |
salt
|
|
| 237 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
chervil
|
*
|
| 0.6 | ml |
marjoram
|
*
|
| 1 | each |
allspice
|
*
|
| 3E+1 | ml |
water
|
|
| 1 | each |
eggs
|
|
| 15 | ml |
vegetable shortening
|
*
|
Directions
Chill pork for about 20 minutes (makes grinding easier).
Combine all ingredients except for the water and egg.
Sprinkle mix over the pork. grind pork, add water and egg.
Mix in mixer with flat beater for 1 minute on stir speed.
