Making sausage from fresh pork allows cooks to choose the cuts they want. Many lean pork cuts work well for sausage, including trimmed boneless shoulder, trimmed loin or sirloin or even tenderloin. Making your own sausage also allows the cook to control the seasonings and added salt, or even omitting salt altogether.
- Difficulty: Easy
- Servings: 16
- Serving Size: 1 Piece
- Carb Safe: Yes
- From: National pork Board Via Dlife.Com
- 3 lb fresh pork shoulder, trimmed well
- 1 small onion, sliced
- 4 garlic cloves
- 2 tsp dried sage, crumbled
- 1 tsp dried savory, crumbled
- 2 tsp salt (optional)
- ½ tsp ground black pepper
- 6 tbsp milk
- Trim pork of all fat; Cut into 1½-inch cubes. Freeze pork for 30 minutes.
- In a meat grinder or food processor, grind pork and then grind pork again with onion and garlic.
- In a large bowl, mix seasonings into pork mixture.
- Stir in milk 1 tablespoon at a time.
- Cover and chill for one hour.
- Form into 16 patties, cover and refrigerate ror 12-24 hours to marry flavors. Use within two days or wrap in air-tight paper and freeze.
- To cook, over medium-high heat on griddle or in skillet, cook sausages until browned and cooked through.
- 220 Calories
- 11g Fat
- 95 mg Cholesterol
- 1g Carbs
- 28g Protein
- 380 mg Sodium
- 3g Saturated Fat
- "Healthy Recipes for Diabetic Friends Y-Group" http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/