Pork Sausage

[badbuck]

Used a good recipe from the site, and it turned out pretty damn good, used a lot of sage in it, but worth it.
Pork Sausage

· 8 oz. Salt
· 2 oz. Black Pepper
· 1 oz. Sage
· 12 tbl. Red Pepper Flakes

4 oz. per 8 lb. pork shoulder after cubing meat. Refrigerate overnight then process.

Double grind with fine plate, form into patties, freeze after vacuum bagging.

 

[crazymoon]

BB, Looks like some fine sausage !

 

[73saint]

Looks great! Next batch I do will be patties!

 

[SonnyE]

I wish I liked Sausage, because that looks great.
But sausage just isn't something I order, or want much. :(

 

[SmokinAl]

That is some fine looking sausage!
We almost always do our breakfast sausage in patties.
If you freeze the patties on a cookie sheet first, then vac pack them they won't get crushed.
Al