Spicy Fresh Pork Breakfast Sausage

We are very fortunate to have farmer friends raising heritage black pigs. This year we bought a beautiful half to help fill our freezer.

15 lbs pork butt (about 25% fat) chopped into cubes
2 ounces salt
1 ounce course ground black pepper
1 ounce paprika powder
1 ounce red pepper (the hot pepper flakes)
1/2 cup maple syrup

Mix all ingredients together. Let sit in the fridge for a few minutes. Grind with the 1/4" plate. Mix well and grind one more time.
Knead all ingredients until they are mixed and well distributed. Let it sit overnight, refrigerated, to allow the seasonings to permeate the mixture.
Then, stuffed the casings in the morning. Or freeze in 3/4 lb packages, or patties.

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