7th
February
2005
Pork Sausage
posted in Sausages |Recipe : Pork Sausage
Procedure :
3 lb PORK SHOULDER
1/4 c MINCED ONION
4 ts SAGE
1/2 ts SAVORY
3 ts SALT
1 c CHOPPED PARSLEY
1/2 ts CHERVIL
1/8 ts MARJORAM
1 ea DASH ALLSPICE
6 ts WATER
1 ea EGG
3 ts SHORTENING
CHILL PORK FOR ABOUT 20 MINUTES (MAKES GRINDING EASIER). COMBINE ALL INGREDIENTS EXCEPT FOR THE WATER AND EGG. SPRINKLE MIX OVER THE PORK. GRIND PORK. ADD WATER AND EGG. MIX IN MIXER WITH FLAT BEATER FOR 1 MINUTE ON STIR SPEED. REFRIGERATE UNTIL READY TO USE.
