Amish Pork Sausage
Servings: 25 pounds
Calories: 1198kcal
This sausage pork recipe shared by my Amish neighbor is our favorite! Basic ingredients, creating a savory flavor with no fillers!
Check out www.kowalskimountain.com for more delicious recipes!
Equipment
- Meat grinder
Ingredients
- 25 pounds ground pork
- ½ cup salt heaping
- 2 ½ tablespoons ground mustard
- 1 ¾ tablespoons black pepper
- ½ tablespoon cayenne pepper
- ½ tablespoon garlic powder
Instructions
- Grind the Meat: To make this homemade sausage you will first need to grind your pork. We prefer using the 3/16" grinder plate (medium plate). If you plan to use a grinder with the sausage stuffer attachment to make sausage links, you may want to grind the pork using the 3/8" plate first (the coarse plate). Once you switch to stuffing the sausage, you can switch to the smaller plate, however since the meat will go through the grinder twice, the coarse plate will keep your meat from being over-ground. Please note: Always follow the instructions of your meat grinder.
- Mix the Seasonings: In a small bowl, mix the seasonings. Add a heaping 1/2 cup salt, 2 1/2 tablespoons ground mustard, 1 3/4 tablespoons black pepper, 1/2 tablespoon cayenne pepper, and 1/2 tablespoon garlic powder. Mix until completely blended.
- Once the seasonings are mixed, sprinkle the seasoning blend over the ground pork. Mix thoroughly. I like to use my hands to knead the seasonings into the ground pork. If you are doing this in batches, mix portions of each batch together to ensure the seasoning is thoroughly mixed throughout the pork
- Optional: If you prefer, you can refrigerate the pork sausage for a few hours or overnight to allow the flavors to meld throughout the pork. I never do, as I don't have the space in the refrigerator to store the sausage in this way. Regardless, my Amish Pork sausage always taste delicious!
- Portion Sausage for Freezing: Once mixed, portion the sausage how you plan to use it. We use game bags that are available in one or two-pound bags. For our family size, 1-pound packages work best for us.
- Freeze: Once your Amish pork sausage is packaged and labeled, place the bags in a single layer throughout your freezer. Avoid stacking or crowding them together, as this can overwhelm your freezer and slow down the freezing process. Spreading them out helps the sausage freeze quickly and evenly, preserving both texture and flavor.
Get my favorite sausage-making supplies in our Amazon shop!Nutrition
Calories: 1198kcal | Carbohydrates: 1g | Protein: 77g | Fat: 96g | Saturated Fat: 36g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 43g | Cholesterol: 327mg | Sodium: 2518mg | Potassium: 1317mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 76IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 4mg
