Looking for recipe for Homemade Pork Sausage

[lhendri479]

Anyone happen to have a good recipe for pork sausage? Thanks - Linda In NC

[Courtney]

Hi Linda. Don't know if these will interest you, or if they are what you were looking for, but we enjoy them. Adjust the spices in the recipe according to what spices you use in your homemade sausage. Southern Meat Pie: Filling: 32oz. sausage 3c. cheddar 8oz. cream cheese 1 1/2c. cottage cheese 4 eggs, beaten Crust: 2c. biscuit mix 2 tblsp. chopped parsley 4 eggs, beaten 1/2c. milk Brown and drain meat. Mix with next 4 ingred. For crust, combine baking mix and 1 tblsp. parsley. Mix with next 2 ingred. Grease 2 deep dish pie dishes. Spread 1/4 of crust mixture in each dish (mixture will barely cover dish). Add meat/cheese mixture over crust. Sprinkle remaining crust mixture over top. Sprinkle with remaining parsley. Bake at 375 for45-50 minutes. Makes 16 servings. Can be cut to make one dish (we are hearty eaters lol). Serve for breakfast or as a main dinner dish with fruit and a salad. This recipe is very rich but everyone loves it. Corn and Sausage Chowder: 1 lb. sausage 5tbls. butter 5tbls. flour 2c. chicken stock 2 1/2c. milk 1/2c. onion, minced 1 1/2c. corn salt to taste pepper to taste 1/8 tsp. cayenne 1/2 tsp. dried whole thyme 1/2 c. heavy cream Melt butter in saucepan. Add flour, whisk till blended. Add stock and milk, whisking rapidly. Cook, stirring frequently, about 10 minutes. Cook and drain sausage. Add onion and remaining butter, cook till onion is tender. Add next 5 ingred. Cook briefly and add to the cream sauce. Add the heavy cream and bring to a boil. Simmer gently about 5 minutes. Serve with a good crusty bread and salad. Chowder freezes well also. Enjoy!

[Courtney]

I also have a couple of recipes to make the homemade sausage if thats what you were looking for Linda. Farm Style Sausage: 4lb. lean pork 2lb. salt pork 2 lrg. onions, minced (opti.) 2 cloves garlic, minced 2 tblsp. salt 2 tblsp. rubbed sage 2 tsp. ground cloves 2 tsp. ground mace 4 tsp. ground peppercorns 2 tblsp. parsley, minced 2 bay leaves, well crushed 1/2 tsp. ground allspice Combine all ingred. well. Stuff sausage casings or form into logs, cover well and freeze. Makes 6 lb. sausage. OR Spicy Sausage: 10 lb. pork sausage 10 tblsp. Lawrys seasoning salt 4 1/2 tblsp. white pepper 2 tsp. marjoram 2 tsp. each savory, allspice, coriander, mace, ground powdered cloves and sage. Mix all ingred. well. Form into logs, cover well and freeze. Both of these recipes are really good. Hope they help, if not you then someone!

[pcrowder]

courtney - could you please clarify - do you use premade sausage for the SPICY sausage, and then just add MORE spices to it, or did you mean Ground pork instead of the pork sausage?

[Courtney]

Im sorry. I use fresh pork sausage, no spices added, from a local amish farmer. Venison is also good in these recipes. The gentleman who processes our meat does a wonderful "venison burger" i use in this one. My father inlaw uses a premade original sausage (store bought) and adds spices as listed in recipe.

[wabbiter]

Anyone happen to have a good recipe for pork sausage? *Thanks - Linda In NC

try this site linda http://forum.sausagemaking.org/index.php should have everything you need....mack

[mom]

DH made sausage from this site - supposedly like Jimmy Dean - well Jimmy Dean step back because it was the best sausage I ever ate.

http://lpoli.50webs.com/AlphabeticalList.htm