Ingredients

How to make it

  • 1. Have your butcher trim fat from the outside of meat to suit.
  • 2. Have him grind the meat with a fine grinding plate.
  • 3. Take this home and add the sausage seasonings to the meat and blend by hand or use a meat mixer, dough hooks, etc. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.
  • 4. Let rest in the fridge for at least 12 hours.
  • 5. Stuff using a sausage stuffer of some sort. Do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings. See Photo
  • I don’t usually stuff or smoke this. Patties work fine.
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  • twill10 8 years ago
    No Sage? Or Fennel seed ? I have often heard: Don't watch someone make sausage , I have watched and I have made it and I still like sausage and frankfurters. The last time I made ground sausage it need a touch more of spice.
    This sausage would go great in some beans. With a few warm flour tortillas on the side and yes some home made salsa or pico de gallo.
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