Curing & Smoking
Fresh Pork Sausage
Fresh pork sausage is a mixture of pork meats, salt and spices which have been ground or chopped with no added water or extenders. Fat content usually ranges from 35 to 50 percent depending upon individual preference. Prebatched seasonings are also available. Ingredient portions may be divided for smaller batches.
for 100 pounds of pork trimmings (60% lean)
- (3 3/4 cups) 1 lb. 14 oz. salt
- (1 cup) 7 oz. sugar
- (1 cup) 5 oz. black pepper
- (1 cup) 2 oz. rubbed sage
Hot - add to above ingredients
- (10 Tbs.) 2 to 3 oz. crushed dried pepper
- (10 Tbs.) 2 to 4 oz. ground red pepper
Mix spices with trimmings; grind once through 3/8-inch plate and then through 3/16-inch plate. Use in bulk form, stuff in natural casings (pork rounds) or collagen casings.
This document was extracted from "Sausage and Smoked Meat Formulation and Processing", 1982. Bulletin 865, Cooperative Extension Service, The University of Georgia, Athens. By A. Estes Reynolds, Jr. and George A. Schuler, Extension Food Scientists.
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