Recipe Categories
Meat
Misc. Pork
Sausage
James's
Pork Pepperoni Sausage
2 lbs pork butt (70% lean)
1/2 tsp crushed red pepper
1 tsp crushed fennel seed
1/2 tsp garlic powder
1/2 tsp crushed anise seed
1 tsp black pepper
1/4 cup cold water or beer
Ground
Meat Method Combine
seasoning with water then use your hands to mix thoroughly with the coarsely
ground meat. When you think you have mixed long enough, mix for another full
minute. Squeeze the meat through your fingers as you mix. More mixing is better
than less.
Whole
Meat Method
If you grind your own sausage meat, start by cutting the meat into 1 inch
cubes. Place the cubes in a mixing bowl and sprinkle on the seasoning mix. Work
the seasoning into the meat cubes. Make sure that all the cubes have seasoning
on them. Cover the bowl and refrigerate for one hour. Use a coarse cutter to
grind the seasoned meat. Tip: meat that is all
most frozen will grind better and make a sausage with more texture.
Add
1/4 cup of cold water or beer to the seasoned ground meat and mix well. You can
not mix it enough.
Form
into patties about 1/2 inch thick. Use fresh made sausage within three days or
store in the freezer for up to three months
If you doubt you
can accomplish something, then you can't accomplish it. You have to have
confidence in your ability, and then be tough enough to follow through.
-
Rosalynn Carter