How to Make Pork Sausages

It’s a given in these days of healthy eating that pork sausages aren’t probably on a reduced fat diet. Still, whether you’re craving sausages because they remind you of your past or you just crave the unique flavor, it can be alright to have sausages in moderation. Home cooking the sausages can make for the best experience, and the best aromas come into your home this way. Go ahead, and surprise a loved one for breakfast.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3 lb. Fresh Pork Shoulder
• 1 Small Thinly Sliced Onion
• 4 Garlic Cloves
• 6 tbsp. Milk
• 2 tsp. Dried, Crumbled Sage
• 2 tsp. Salt
• 1 tsp. Dried, Crumbled Savory
• 1/2 tsp. Ground Black Pepper

1. Trim the fat from the pork.

2. Cut pork into 1 and 1/2-inch cubes.

3. Place pork in the freezer for 30 minutes.

4. Use a food processor to grind just pork.

5. Use a food processor to grind the pork with the onion and garlic.

6. Mix the seasonings (sage, salt, savory, pepper) into pork mixture in a large bowl.

7. Stir milk into mixture.

8. Cover and place in the refrigerator for an hour.

9. 

   Form 12 large patties with the cold meat mixture.

10. Cover and refrigerate the 12 patties.

11. The sausage can be cooked right away, but it's best to refrigerate for 12 hours to allow the flavors to intermingle.

12. Cook patties on a griddle or in a skillet at medium-high heat until browned and cooked through (about 5 to 7 minutes per side).

Tips & Warnings

• If patties are refrigerated use them within two days. If frozen, use within the month.
• Don't make pork sausages if you are trying to lose weight.

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