Ingredients
- 2 pounds boneless pork with a little fat left on, cut into one-inch cubes
- Salt to taste, if desired
- ¼ teaspoon ground pepper, preferably white
- ⅛ teaspoon fresh or commercially made poultry seasoning (see note)
- ⅓ cup ice water
- 5 feet pork sausage casings, 22 to 24 millimeters in diameter. (See box on how to prepare sausage casings)
- Nutritional Information
Nutritional analysis per serving (9 servings)
275 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 27 grams protein; 90 milligrams cholesterol; 327 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
9 or 10 sausages
Preparation
- Combine the meat in a bowl with salt, pepper, poultry seasoning and water. Stir to blend.
- Outfit a meat grinder with a medium cutting blade and add the sausage stuffer, screwing it on securely. Slip the sausage casing onto the stuffer. Tie it at the end.
- Add the pork cubes with seasonings and liquid to the open feeder of the grinder. Grind constantly, allowing the casing to be filled. Press the filled casing at four- or five-inch intervals and twist casing to make individual sausage shapes. Let stand overnight, preferably refrigerated, before cooking. Prick the sausages before cooking. The preferred method to cook these sausages is sauteed in a skillet. They may be broiled, grilled or baked.
- For homemade poultry seasoning, combine 1/4 teaspoon sage, 1/4 teaspoon rosemary and a pinch of cayenne pepper. Blend to a fine powder.
Dining and Cooking