How To make Country Pork Sausage

Home made Pork Breakfast sausage.. Texas style..Awesome!

today we make home made pork sausage.. and we grind it our self.. It is so good please give it a try.. if you like subscribe.. and like and comment.. Thanks

Ingredients..
1 lb ground pork shoulder or butt
1 teaspoon salt
1 1/2 teaspoon black pepper
1 teaspoon red chili flakes
1/4 teaspoon cinnamon
1 tablespoon brown sugar
1/2 teaspoon crushed fennel seed
1 teaspoon ground sage
1 pinch marjoram

prepare as shown

How To Make Seasoned Sausage from Whole Pork Butt (Boston Butt)

Want to save money and have a better quality product? Buying bulk cuts, like this pork butt (often sold as Boston butt) allows you to have more bang for your buck because you're not paying for labor costs for the butcher to break it down for you. It also lets you control exactly what goes into what you're eating.

In this video, I use half of the pork butt from a local butcher to make seasoned sausage -- Jalapeño Cheddar and Blueberry Maple -- that I'll turn into corndogs for brunch (video coming soon).

The other half I portioned out into 3-inch pieces, vacuumed sealed, and then froze to use later.

Find recipes and more on my blog, at measuretwicebakeonce.com

Cast Iron in the video was purchased from Kyle Seip, @castiron_kyle on Instagram

Homemade Traditional English Pork Butchers Sausage Recipe | The Great British Banger!

A “Banging” traditional British pork sausage recipe. Really straightforward and kicks the supermarket varieties into touch. Once you’ve tried these you’ll never go back!

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You will need some type of sausage stuffer machine to make this work. I have seen people attempt it with a funnel and push it in by hand (or finger)… You could give that a go… and if you do I want to see a video…

Everything should be covered here and in the video but if you have any questions just let me know in the comments.

A filler, in the case breadcrumbs, is really important in a British sausage. Without it, it just isn’t an English sausage. Legend goes… that during the war, us Brits used bread to bulk out our sausages. They were so packed full of soaked bread that when they were cooked they popped in the jot oil… hence the name “bangers”

You can use different types of fillers. Dried breadcrumbs as I do in this recipe, stale bread soaked din water and squeezed, or a rusk that has been specifically made for the job. The fillers mean we can add liquid which keeps the sausage moist and hangs on to all of that fatty goodness!

To make the recipe straightforward, and adjusting the quantities easier, I have given the percentages of the ingredients in relation to the weight of the pork.

2.5 Kilo Pork minced (50% pork belly / 50% pork shoulder)
250g (105) White dried breadcrumbs (10% by weight of pork)
500g (20%) Cold water
50g (2%) Sea salt
25g (1%) Black pepper
5g (0.2%) Dried oregano
5g (0.2%) Dried Thyme

Music:

Opus One by Audionautix is licensed under a Creative Commons Attribution license (
Artist: 

Making Old Time Country Sausage .. Delicious - Original Georgia Traveler WSB-TV {Country Cooking}

Conine’s Store was a landmark on Highway 84 outside of Stockton, Ga. It was known for the warmth and hospitality of the family and Mrs. Ruth’s homemade country sausage. 52 weeks a year Ruth Conine and Larry Gallagher ground it, packed it, cured it and smoked it. It was old time country sausage and every week a car from out of state would pull in to take some home. I guess that real “word of mouth.” This story aired on Channel 2 Action News in 1978.

This was America in the 1970s.

The Traveler series with Andy Johnston was an Emmy award winning program that showcased amazing people, unusual things, local legends, food finds, outdoor activities, folk art, and family fun. In 2022 the Walter J. Brown Media Archives at the University of Georgia founded The Original Georgia Traveler -- Andy Johnston Collection to preserve and maintain the stories.

#countrycooking #sausage #originalgeorgiatraveler #favoriteyoutubers #1970s #southernliving #southerncooking

Pork Breakfast Sausage Recipe

Pork Breakfast Sausage Recipe This is an updated version of an earlier breakfast sausage link recipe we did on the channel. The flavours stay pretty true to a traditional North American Breakfast Sausage links recipe. You can make breakfast links or breakfast sausage patties with this recipe, and your links can be fat or slender; your choice.

Ingredients:
2.25 Kg (5 pounds) pork shoulder
4g (15 mL / 1 Tbsp) ground sage
3g (15 mL / 1 Tbsp) dry thyme leaves
5g (15 mL / 1 Tbsp) dry rosemary leaves
15 mL (1 Tbsp) brown sugar, optional
33g (30 mL / 2 Tbsp) coarse salt
4g (10 mL / 2 tsp) crushed red pepper flakes
3g (5 mL / 1 tsp) freshly ground black pepper
3g (5 mL / 1 tsp) garlic powder
4g (5 mL / 1 tsp) paprika
Around 225 mL (15 Tbsp) ice water


Some ratios to bear in mind:
Around 3 Tbsp water per pound of meat
70% lean 30% fat
1.5% salt by weight of meat and fat.




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HOW TO MAKE COUNTRY SAUSAGE

How to make real country sausage the way we did on the ranch when I was a kid.