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Ingredientes
- 2 1/2 lb Lean pork, such as pork shoulder, chilled
- 2 1/2 lb Pork belly or possibly fatty pork butt, chilled
- 1 Tbsp. Plus 2 tsp of salt
- 2 tsp Freshly grnd pepper
- 1 Tbsp. Thyme
- 1 tsp Sage
- 1 tsp Allspice
- 8 x Yards prepared casings about 4 ounce. (if you want to fry patties do not get casings.
Direcciones
- Have made several of their recipes for homemade sausages. Here is two and if the group is interested I'll send more. Some or possibly these use casings that you can get from the meat department. I have a meat grinder with an attachment for casing sausages. You can also use a pastry bag. Using the wide open end slip on entire length of casting. Tying of at end of each link..
- Grind the meat and fat together, first coarsely and then finely. Place in large bowl. Add in the salt, pepper, thyme, sage and all spice and mix well with your hands till thoroughly blended.
- Working with about one-quarter of sausage filling at a time, (cover and chill the remainder() if using Casings stuff loosely with the sausage filling. Healthy pinch and twist to separate into 4 inch links, cut to separate Chill while stuffing the remaining sausages.
- To cook, prick the sausage all over to prevent the skins from bursting.
- Place sufficient sausages in skillet to fit in a single layer without crowding.
- Pour in about one-half inch of water, cover and simmer over low heat for 20 min. Pour off any liquid and cook uncovered, turning, till browned.
- about 10 min. Drain on paper towels and serve warm.
- If just frying, make patties and fry on both sides till brown, you can freeze these sausages without cooking, but I cook all of mine and freeze, take out what I need and pop in the microwave for about 40 seconds on high for two.
