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Cook up a sample to confirm the seasoning

Cook up a sample to confirm the seasoning

Seasoned diced pork and fat

Seasoned diced pork and fat

One of the first tasks of our Thanksgiving is the preparation of the country sausage for the stuffing. While this is readily available and usually cheap, we like to be able to season the sausage exactly how  we like. As long as you have a sturdy meat grinder and a little elbow grease there really is not much to this chore. Make plenty and frreeze, this stuff is, of course, unbelievable with breakfast. Good Stuff!

 

Country Sausage

3 pounds lean pork
2/3 pound pork fat
1/2 Tablespoon salt
1/2 Tablespoon ground black pepper
1 Tablespoon chopped fresh sage
1 Tablespoon chopped fresh marjoram
1 Tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 Tablespoon dark brown sugar
1/2 teaspoon crushed red pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
 

Place meat grinder and all attachments into the fridge or cold working area for at least one hour before grinding the meat, we worked outside on a frigid day. Finely chop the pork and fat into fingernail size chunks. Toss with remaining ingredients, mixing well. Refrigerate for at least one hour before grinding. It is imperative that the meat, grinder, and all attachments be extremely cold during the grinding process. Grind all the meat. Cook a one or two tablespoon dollop to taste the seasoning, re-season if necessary. Wrap into 1 1/2 inch logs and freeze until needed. God Stuff!

Meat grinder set up on back porch on a frigid day

Meat grinder set up on back porch on a frigid day

Wrap very tightly and freeze until use

Wrap very tightly and freeze until use

 

 

 

 

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