Homemade Sausage

DMK · 03-03-2012, 11:55 AM

The last batch I made was a while back and they turned out a little on the lean side.
I used a whole pork shoulder and a piece of pork belly about 1/2 the weight of the shoulder after it was boned out.
Next time I make I will use 50/50 shoulder and belly.
For seasoning I just used salt and pepper to taste. I ground up a small test batch using the ratios above and did a test fry of a patty to check my seasonings.
The wife's Kitchen Aid got a good workout....

03-03-2012, 11:55 AM	#2
DMK S.O.B. Join Date: Oct 2008 First Name: Darryl Location: Hamilton, ON. Canada. Posts: 2,743 Trading: (86)	Re: Homemade Sausage The last batch I made was a while back and they turned out a little on the lean side. I used a whole pork shoulder and a piece of pork belly about 1/2 the weight of the shoulder after it was boned out. Next time I make I will use 50/50 shoulder and belly. For seasoning I just used salt and pepper to taste. I ground up a small test batch using the ratios above and did a test fry of a patty to check my seasonings. The wife's Kitchen Aid got a good workout.... __________________ Darryl, SOB...