No-Cook or Other
Diane Hopson's StoryWhen it come to sausage there is absolutely nothing is better than fresh homemade!! I especially love this recipe because you know exactly what's in it!
We asked our butcher to ground up some boston butts for us and we added the spice. That's another plus, you control the salt, the sugar, the spices and the heat.
You are not limited to pork, try it with beef, chicken, turkey or deer meat!
I found this wonderful recipe on allrecipes.com and I've tweaked it to our liking. It was a big hit at our house. Hope it will be a hit at your house!
salt (increase salt if you like it saltier or reduce salt if you are watching your salt intake)
ground black pepper
brown sugar (add an add'l 1/2 tablespoon for sweeter)
crushed red pepper flakes (add additional for hotter sausage)
cayenne pepper (eliminate if for a milder sausage)
pork broth (water will work)
ground pork (i used ground boston butt)
2Place ground pork in another bowl and make somewhat of a bowl sharp with the pork. Drizzle spices over pork, mix with hands until well combine.
3Form into ball, cover with plastic and refrigerate for 12 to 18 hours to allow the spices to meld into to pork. NOTE: there was very little shrinkage when frying.