Go to: Just Pork Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Smoked Country Style Sausage

3 lb Pork butt, cubed
2 lb Beef chuck 25% fat, cubed
1/2 c Ice water
1/4 c Dry milk powder
5 ts Salt
1 tb Sugar
1 tb Paprika
2 ts Fine grind white pepper
2 ts Mustard seed
1/4 ts Ascorbic acid
1/2 ts Saltpeter
4 Feet small hog or sheep casings

Grind the pork through the fine disk. Grind the beef through the coarse disk. Mix together and combine with the remaining ingredients. Prepare casing, stuff and twist into 2-3" links. Smoke 2 hours at 180-190. Simmer in a 190 kettle of water for thirty minutes; place in a kettle of cool water fro half an hour, dry and store in the refrigerator for up to two weeks.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.