Wayne Gisslen

Pork Sausage

Preparation info
  • Yield:

    6

    lb
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Cut the meat and fat into cubes small enough to fit into the grinder. Chill thoroughly.
    2. Grind the meat once with the large die and again with the small die. If necessary, chill the meat between grindings.
    3. Mix the salt and spices with the water. Add to the ground meat and mix thoroughly.
    4. Stuff into hog casings or sheep casings.

    Per 1 ounce (28.35 g): Calories, 70; Protein, 5 g; Fat, 5 g (69% cal.); Cholesterol, 20 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 160 mg.