Express sausage

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Express sausage

Postby vagreys » Mon Feb 11, 2019 6:53 am

Sausage can be as easy as leftovers. No casing. Just meat and spices.

The other night, I had a half-pound of ground pork left after making burgers the day before. I added a half teaspoon of salt, a half teaspoon of French four-spice blend, a pinch of black pepper, and a splash of water. Mixed thoroughly and had tasty uncased sausage meat. You don't have to have casing or a grinder to get started.
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