Country Sausage

Name: Country Sausage
Yield: Makes About 3 Pounds
Cuisine: United States
Ingredients: ½ teaspoon rubbed sage or 3 or 4 fresh leaves; 1 teaspoon Quatre-Épices; 1 teaspoon Herbal Mix or 1 teaspoon herbes de Provence or Italian seasoning; 1 teaspoon hot red pepper flakes; ½ teaspoon black peppercorns; 3 pounds fatty pork or 2 pounds lean pork and 1 pound pork fat; 1 tablespoon salt; ½ teaspoon fresh thyme leaves or ¼ teaspoon dried; 1 teaspoon fresh rosemary leaves or ½ teaspoon dried

Preparation info

Makes About
3
Pounds

Difficulty
Medium

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

You can fry this sausage in patties, stuff it into casings, or use it as an ingredient in other recipes that call for sausage. I use it in stuffings, in biscuits, smoked in links for gumbos, and as a breakfast meat. Use the recipe as a guide only. The wonderful thing about making your own sausage is that you can season it to taste.

Ingredients

3 pounds fatty pork or 2 pounds lean pork and 1 pound

Americas
United States
Charleston
Main course
Gluten-free
Spicy

Method

If your meat grinder comes with a coarse and a fine grind attachment, grind the meat first through the coarser disk. Put all the remaining ingredients in a spice mill or blender and process until ground evenly. Add the ground seasonings to the meat and mix in well. In a frying pan on top of the stove, fry a little piece of the sausage and taste for seasoning. Correct the seasoning to your own t