Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Basic Fresh Pork Sausage

Preparation info

  • 5 lb

    • Difficulty

      Complex

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Chilled lean pork butt 3

Method

Procedure

Day 1: Fabricationl and Pre-Seasoning

  1. Cut the pork into about 2-in. (5-cm) dice.
  2. Cut the fat into about 2-in. (5-cm) dice.
  3. Mix the meat, fat, and the seasonings in a non-reactive container (A).