Lean Pork Sausage

Name: Lean Pork Sausage
Ingredients: 5 lb. pork (Boston butt or shoulder), trimmed of just some fat because if trimmed of all fat, the sausage will be dry; 1 Tbsp. plus 2 tsp. noniodized canning salt; 2 1/2 tsp. black pepper; 2 to 3 Tbsp. ground or rubbed sage (optional); 1 c. water; 1 Tbsp. sugar; 1/2 tsp. thyme; 1/2 tsp. ground coriander; 1/16 tsp. cayenne pepper (optional)

9 ingredients

9 steps

Ingredients

5 lb. pork (Boston butt or shoulder), trimmed of just some fat because if trimmed of all fat, the sausage will be dry
1 Tbsp. plus 2 tsp. noniodized canning salt
2 1/2 tsp. black pepper
2 to 3 Tbsp. ground or rubbed sage (optional)
1 c. water
1 Tbsp. sugar
1/2 tsp. thyme
1/2 tsp. ground coriander
1/16 tsp. cayenne pepper (optional)

Directions

1

Combine dry seasonings, then mix into water.
2

Combine the mixture with the coarsely ground meat.
3

Please use the salt and water which produces a paste.
4

The meat mixture will be sticky. Wet hands with water for easier handling.
5

Be sure to follow this recipe exactly because cooking sausage causes 25% to 29% loss in weight which is mostly moisture.
6

Shape patties or create links with 31 to 34 mm pork casings.
7

Pork casings are found in most meat markets and supermarkets that make their own sausage.
8

Your supermarket can order casings for you.
9

(Fat and calories reduced about 33% compared to some commercial sausages.)