
Ingredients :
- Ingredients
- 1 lb Boston butt or pre-ground pork
- 1 tsp sea salt
- 1/2 tsp cayenne pepper
- 1/4 tsp rubbed sage
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes
- 1/4 tsp coriander
- 1/4 tsp msg (such as accent)(optional)
Method :
- If you are using a Boston butt, make sure about 15%-20% is fat, or you will have dry sausage. Cut the pork into 1-inch pieces and run them through a grinder with a medium plate. If you are using pre-ground pork, you can skip this step and move on.
- Place the herbs and spices in a large mixing bowl. Mix to combine.
- Add the ground pork to the large bowl. Mix the herbs and spices into the ground pork by hand until it is uniformly distributed.
- Place the sausage into a Ziploc bag and store in the refrigerator for a day or two for the flavors to marry.
- If you are looking for a recipe to try your hot sausage in, check out my southern sausage gravy.
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