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Pork Sausages

Posted By info On December 22, 2007 @ 5:20 pm In Sausage | 1 Comment

Ingredients:
12 Pounds Lean Pork Tenderloin
15 Tablespoons Fine Onion Powder
5 Tablespoons Table Salt
3 Tablespoon Ground Black Pepper
5 Teaspoons Thyme
2 Teaspoons Fine Allspice
3 Teaspoons Ground Nutmeg
2 Teaspoons Chili Powder
3 Teaspoons Brown sugar
2 Teaspoons Of Dried Bay Leaf
3 Cups Iced Mineral Water
Cure for 12 Pounds Of Pork

Information:
Serving Size 35
290 Calories Per Serving
12 Grams Of Fat

Cooking Directions:
Grind the meat through a quarter inch plate. Chill the pork. Mix iced mineral water and cure. Mix the rest of the ingredients. Once done combine the mix with the pork. Now stuff the meat and seasoning mix into 35mm pig casings. Hang sausage in smoker, and place heat at 135 degrees, leave open vents for 20 minutes. Increase to 175 degrees, and smoke until done. Refrigerate links.


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