Homemade Sausage 2
by Kathryn Kluth, Waukesha
2 lbs. boneless pork shoulder
blade roast, cut into 1-inch cubes
1/4 cup chopped parsley
2-1/2 tsp. salt
|
1 tsp. rubbed sage
1/2 tsp. pepper
2 yards natural sausage casing
Water for rinsing casing |
Grind meat, add seasonings, and mix. At
this point, if patties are desired, form into patties and
they are ready for cooking. If links are desired, refrigerate
meat for 3-1/2 hours before filling casing. Note: Basil
and oregano can be added for Italian-style sausage or hot
pepper flakes can be added for hot sausage.
