Sausage Making 101: Classic Sage Sausage

• Ingredients

  • 3 pounds pork shoulder 1 1/2 tablespoons salt 1 tablespoon freshly ground black pepper 2 tablespoons minced toasted garlic 1/2 cup fresh minced sage 1 ounce white wine 2 cups ice water 1 small container sausage casing

Found on healthy-delicious.com

Description

Ingredients

• 3 pounds pork shoulder
• 1 1/2 tablespoons salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoons minced toasted garlic
• 1/2 cup fresh minced sage
• 1 ounce white wine
• 2 cups ice water
• 1 small container sausage casing

Directions

• Grind the pork through a coarse grinding plate. Place into a chilled bowl set into a larger bowl of ice. Using your hands or a wooden spoon, mix in the salt until well blended. Mix in the pepper, garlic, and sage. Add the white wine and test the consistency by pressing a small ball of meat into the bowl of a spoon and turning the spoon upside down; if the sausage stays for 5 seconds before falling, you’re ready to go! If not, add ice water little by little until you achieve the right balance. Form into patties or stuff into casings (see interactions above). Cook for 7 minutes on each side or until done.
• Grind the pork through a coarse grinding plate. Place into a chilled bowl set into a larger bowl of ice. Using your hands or a wooden spoon, mix in the salt until well blended. Mix in the pepper, garlic, and sage.
• Add the white wine and test the consistency by pressing a small ball of meat into the bowl of a spoon and turning the spoon upside down; if the sausage stays for 5 seconds before falling, you’re ready to go! If not, add ice water little by little until you achieve the right balance.
• Form into patties or stuff into casings (see interactions above).
• Cook for 7 minutes on each side or until done.

Nutrition