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Pork sausage
Pork sausage

Before you jump to Pork sausage recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Most of us have been trained to believe that comfort foods are bad and should be avoided. Often, if the comfort food is a sugary food or another junk food, this is very true. At times, comfort foods can be perfectly healthy and good for us to consume. There are some foods that basically can improve your moods when you eat them. When you feel a little down and are in need of an emotional boost, try a couple of these.

Your mood could truly be helped by green tea. You were simply anticipating to read that, weren’t you? Green tea is rich in an amino acid known as L-theanine. Studies have found that this amino acid essentially induces brain waves. This will better your brain’s focus while at the same relaxing the rest of your body. You probably already knew it is not hard to get healthy when you consume green tea. And now you are aware that it can help improve your mood too!

Now you can see that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try a couple of of these tips instead.

We hope you got benefit from reading it, now let’s go back to pork sausage recipe. You can cook pork sausage using 13 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Pork sausage:
  1. Use 10 lb boneless pork cubed (80% meat 20% fat)
  2. Take 3 tbs kosher salt (any salt will do, be sure it is iodine free)
  3. Provide 2 tbs rubbed sage
  4. Take 2 tsp ground thyme
  5. Take 2 tbs marjoram
  6. Provide 3 tbs smoked paprika
  7. Take 4 tbs garlic powder
  8. Take 3 tbs onion powder
  9. You need 1 tbs red pepper
  10. Use 3 tbs black pepper
  11. Provide 1/2 cup powder milk
  12. Prepare 2 1/2 tbs insta cure #1 (only use if you plan on stuffing and smoking this sausage)
  13. Use 2 cups ice cold water
Instructions to make Pork sausage:
  1. Grind all meat through a medium plate
  2. Smoked sausages, mix all ingredients in a bowl, add ice water and mix again.
  3. Pour into ground meat and throughly mix ingredients and meat, this process will take several minutes by hand.
  4. Be sure to fry and sample a patty at this point to make sure if you need to add or adjust the ingredients. If it taste a little salty, add some more water to help dilute and mix sausage more.
  5. Stuff into hog casings
  6. Let sausage hang in a cool dry place with a good air flow to allow outside of casings to dry to help with smoke penatration. If need be place sausage in front of fan and dry for about an hour.
  7. Place sausage in smoker/smokehouse. Start smoke at low temps around 135°F for couple hours, slowly increase heat until internal temps of sausage reaches 165°F. If the outside temperature and the humidity is low i smoke my sausage for a couple of days, but this is using a fairly large smokehouse with good air flow
  8. Pan/breakfast sausage. Ingredients same as above omitting insta cure.
  9. Mix ingredients and meat throughly. Place sausage in quart plastic bags and wrap each package in freezer paper, this will keep the sausage fresh longer in the freezer.

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