Smoked country style sausage
5 pounds
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Pork butt, cubed |
| 2 | pounds | Beef chuck 25% fat, cubed |
| ½ | cup | Ice water |
| ¼ | cup | Dry milk powder |
| 5 | teaspoons | Salt |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Paprika |
| 2 | teaspoons | Fine grind white pepper |
| 2 | teaspoons | Mustard seed |
| ¼ | teaspoon | Ascorbic acid |
| ½ | teaspoon | Saltpeter |
| 4 | Feet small hog or sheep casings | |
Directions
Grind the pork through the fine disk. Grind the beef through the coarse disk. Mix together and combine with the remaining ingredients.
Prepare casing, stuff and twist into 2-3" links. Smoke 2 hours at 180-190. Simmer in a 190 kettle of water for thirty minutes; place in a kettle of cool water fro half an hour, dry and store in the refrigerator for up to two weeks.
Source: Home Sausage Making by charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.
Submitted By CAROLYN SHAW On 12-03-94
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