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Granny's Old Fashioned Pork Sausage

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Rating: 5/5
2 reviews

ready in: over 5 hrs
serves/makes:   6.5 lbs.

recipe id: 94630

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6 1/2 pounds boneless pork shoulder roast
1/3 cup dried sage
1/4 cup salt
2 tablespoons brown sugar
2 tablespoons ground black pepper
1/8 teaspoon ground red pepper


Trim skin from pork roast, if necessary and discard. Cut roast into chunks. Grind in a meat grinder. Stir in remaining ingredients.

cook's notes

The sausage may be shaped in to balls or patties and frozen for several months. Freeze at least 2 weeks before cooking.

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206 calories, 15 grams fat, 1 grams carbohydrates, 15 grams protein per 1/4 pound. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
after stuffing always let it rest 2 days in the fridge.then 2 hrs dry time on 120-130 then hit the smoke 1.5 to 2 hrs on 32 to 35 mm sausage.then close down the draft to 1/4 open and cook to 152-155 soak in cold water 5 min hang at rm temp 1 hr wipe off and fridge.always do this and you will be evermore happy all the time.I do thousands of pounds this way.enjoy.

Guest at

REVIEW: 5 star recipe rating
I don't add the brown sugar and I add 1 tsp crushed red pepper flakes (sometimes more depending on who will be eating the sausage). It definitely tastes better if it "cures" longer.

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