Ingredients Jump to Instructions ↓

  1. 5 pounds Pork; grind medium

  2. 1 tablespoon Black pepper

  3. 5 teaspoons Salt

  4. 1 tablespoon Sage

  5. 1 teaspoon Cayenne pepper

  6. teaspoon Ginger

  7. 1 Bay leaf; crushed

  8. 1 cup Cold water

Instructions Jump to Ingredients ↑

  1. It had a lot of recipes for country-style sausages. I made a half cup test batch of 18 different recipes to see which one we liked. Here is the one we liked the best. I made a 6# batch and formed it into patties and froze them. I did not add the water. I am going to try smoking some the next time I fire up the NBBD. I used fresh sage and bay from my herb garden.

  2. Recipe by: Jerry Predika "The Sausage Making Cookbook" Posted to bbq-digest by wight@... on May 29, 1998


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