Recipe: Basic Sausage Recipe

This recipe is from Craig Claiborne's The New York Times Cookbook

Basic Sausage Recipe about 9 lbs.

9 lbs. fresh lean pork
3/4 tsp. red pepper
3 TBL salt
1 1/2 TBL freshly ground black pepper
1 1/2 TBL crushed sage
6 yards sausage casing

1. Cut the meat into cubes and grind, using the fine knife of the meat grinder. Sprinkle the seasonings over the ground meat and mix well.

2. Remove the cutting blade from the grinder and attach the sausage stuffer. Using a yard of casing at a time, work all but a few inches of casing onto the sausage stuffer. Tie a knot at the end of the casing.

3. Refeed the meat through the grinder ans into the casing. Twist into links. Refrigerate sausage since it is perishable.

Nancy, This same cookbook has recipes for Creole Pork Sausage, Chorizo, and Italian Pepper Sausage which I will post if you think your sister would like them as well.