Homemade Sausage

Name: Homemade Sausage
Ingredients: 1 tsp. hot Hungarian rose paprika (or 2 tsp. Italian crushed red pepper flakes, which makes a rather hot sausage); 1 Tbsp. salt; 2 lbs. fresh pork shoulder; 2 cloves garlic, crushed; 2 Tbsp. parsley, finely minced; freshly milled coarse black pepper; ½ tsp. dried thyme (you may prefer sage—I don’t); ½ tsp. dried thyme (you may prefer sage—I don’t); 1 tsp. hot Hungarian rose paprika (or 2 tsp. Italian crushed red pepper flakes, which makes a rather hot sausage); 1 tsp. hot Hungarian rose paprika (or 2 tsp. Italian crushed red pepper flakes, which makes a rather hot sausage)

Preparation info

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

This is better and cheaper than any commercially made sausage you can buy—you also have the satisfaction of knowing exactly what you’re eating. Some commercial meat packers pad their sausages with cereals, extra fat, and some parts of the pig one would rather not dwell on. Divide the sausage into family-size packets and freeze it immediately—fresh sausage does not keep well.

Ingredients

Main course
Gluten-free

Ingredients

Method