i make this one because i cannot get the same flavor of sausage in canada. i like my biscuits and gravy and this helps.
10 pounds ground pork butt (70%)
2 teaspoons dried parsley
4 teaspoons rubbed sage
4 teaspoons dried thyme
1/2 teaspoon coriander
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Maple Sugar, brown or turbinado sugar *
2 teaspoons cayenne pepper
*1/4 teaspoon crushed red pepper
1 tablespoon salt
*1-½ teaspoons coarse ground pepper
**1-1/2 teaspoons Ampesphos
Get meat ice cold - stiff but not frozen.
Trim meat from fat and cube so it fits through your grinder chill again.
Grind meat and fat through a 1/8th inch plate separately. Then mix together.
Mix in spices and grind again.
Stuff into small casings or roll into 2 inch meatballs and flatten into patties
* if you don't want it a little hot reduce these ingredients by about half.
** AMESPHOS helps prevent sausage from tasting dry and help as a binding agent. If you don't have AMESPHOS use 2 teaspoons of dry milk and 1/4 teaspoon of MSG instead.
10 pounds ground pork butt (70%)
2 teaspoons dried parsley
4 teaspoons rubbed sage
4 teaspoons dried thyme
1/2 teaspoon coriander
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Maple Sugar, brown or turbinado sugar *
2 teaspoons cayenne pepper
*1/4 teaspoon crushed red pepper
1 tablespoon salt
*1-½ teaspoons coarse ground pepper
**1-1/2 teaspoons Ampesphos
Get meat ice cold - stiff but not frozen.
Trim meat from fat and cube so it fits through your grinder chill again.
Grind meat and fat through a 1/8th inch plate separately. Then mix together.
Mix in spices and grind again.
Stuff into small casings or roll into 2 inch meatballs and flatten into patties
* if you don't want it a little hot reduce these ingredients by about half.
** AMESPHOS helps prevent sausage from tasting dry and help as a binding agent. If you don't have AMESPHOS use 2 teaspoons of dry milk and 1/4 teaspoon of MSG instead.
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