Country Smoked Pork Sausage
(from cokerlj’s recipe box)
I haven’t tried making this yet…but have eaten various homemade and store bought versions all my life. Sheree is a good cook and a good ’ole country girl that has been slaughtering hogs all her life.
Source: Sheree Kirstinek, Linda Coker
Categories: Curing/Smoking & Cooking Meat & Game, Pork, Venison
Ingredients
- 40 pounds cubed Boston butt or other pork
- 2/3 cup canning & pickling salt
- 3 ounces of minced garlic
- 2 tablespoons course ground black pepper
- 2 tablespoons fine ground black pepper
- You can add venison if you have killed a deer, you will need to add some really fatty pork to help put moisture into the deer meat.
Directions
-
In a large container mix the cubed pork and all seasonings together well. Just roll up your sleeves and dig in.
-
Store in refrigerator over night.
-
The next day grind it all up and stuff it in casings.
-
You can freeze these as is…but if you can add some smoke to them slowly at very, very low temperature first they are much, much better.
-
To cook, leave whole, careful not to pierce the skins. Place in a skillet with water about 1/2 way up the side. Turn on high and allow all the water to evaporate. Your sausage will brown on bottom.
-
Flip sausage over being careful not to pierce casing…add more water to about 1/2 way up the side once again and allow all the water to evaporate and brown on this side.
-
Remove from heat and EAT!!