Country Smoked Pork Sausage

(from cokerlj’s recipe box)

I haven’t tried making this yet…but have eaten various homemade and store bought versions all my life. Sheree is a good cook and a good ’ole country girl that has been slaughtering hogs all her life.

Source: Sheree Kirstinek, Linda Coker

Categories: Curing/Smoking & Cooking Meat & Game, Pork, Venison

Ingredients

  • 40 pounds cubed Boston butt or other pork
  • 2/3 cup canning & pickling salt
  • 3 ounces of minced garlic
  • 2 tablespoons course ground black pepper
  • 2 tablespoons fine ground black pepper
  • You can add venison if you have killed a deer, you will need to add some really fatty pork to help put moisture into the deer meat.

Directions

  1. In a large container mix the cubed pork and all seasonings together well. Just roll up your sleeves and dig in.

  2. Store in refrigerator over night.

  3. The next day grind it all up and stuff it in casings.

  4. You can freeze these as is…but if you can add some smoke to them slowly at very, very low temperature first they are much, much better.

  5. To cook, leave whole, careful not to pierce the skins. Place in a skillet with water about 1/2 way up the side. Turn on high and allow all the water to evaporate. Your sausage will brown on bottom.

  6. Flip sausage over being careful not to pierce casing…add more water to about 1/2 way up the side once again and allow all the water to evaporate and brown on this side.

  7. Remove from heat and EAT!!

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