Name: Country Sausage
Yield: Makes about 3 pounds
Ingredients: 3 pounds fatty pork or 2 pounds lean pork and 1 pound pork fat; 1 tablespoon salt; 1/2 teaspoon black peppercorns; 1 teaspoon hot red pepper flakes; 1/2 teaspoon rubbed sage or 3 or 4 fresh leaves; 1 teaspoon Quatre-Epices; 1 teaspoon herbes de Provence or Italian seasoning; 1 teaspoon fresh rosemary leaves or 1/2 teaspoon dried; 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried; 6 to 8 feet of cleaned hog casings (optional)*

You can fry this sausage in patties, stuff it into casings, or use it as an ingredient in other recipes that call for sausage. I use it in stuffings, in biscuits, smoked in links for gumbos, and as a breakfast meat. Use the recipe as a guide only. The wonderful thing about making your own sausage is that you can season it to taste.

Note:

Casings, available from your butcher, are sold sometimes frozen, packed in salt. To clean them, run water from a faucet through them several times until they are free of all salt crystals.

Recipe notes

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