Roasted Garlic And Tomato Sausage Recipe
4 1/2 lbs pork butt (2.1 kg)
1/2 lb pork back fat (227 g)
2 1/2 tbsp table salt (54.8 g)
1/2 tsp mace, ground (1.3 g)
1/2 tsp ground black pepper (1.25 g)
1 tsp oregano powder (2.3 g)
1 1/2 tsp granulated sugar (7.35 g)
1 tbsp basil, sweet, dried (3.0 g)
1 cup garlic roasted* (195 g)
1 cup green onions, diced (91 g)
1 cup tomato sauce (237 ml)
32-35mm prepared hog casings
1. Chill pork butt and fat to 34°F (1°C), grind one time through a 1/4” (6mm) plate.
2. Combine ground pork/fat with remaining ingredients in a large bowl; mix well until mixture is sticky and batter like.
3. Taste test by cooking a small thin patty, cool, taste, then add additional seasonings to the meat batter if desired.
4. Stuff the seasoned meat batter into prepared 32-35mm hog casings then twist into 5-6” (13-15 cm) links.
5. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties.
6. Pan fry, grill, broil or bake fresh sausage at medium heat until it’s brown on the outside and no longer pink inside.*
7. Refrigerate sausage up to 5 days or vacuum seal and freeze up to 6 months.
*The USDA suggests cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit.
*How To Roast Garlic:
Preheat oven to 400°F (204°C). Peel off the outer papery covering from each head of garlic. Slice 1/4” to 1/2” off the tops of the garlic heads exposing the inside of each clove. Place the heads, cut side up, on a sheet of aluminum foil; drizzle 1 tsp olive oil over each head. Seal foil and bake 30-35 minutes or until cloves are browned. Remove garlic from oven and set aside to cool; squeeze the cloves from the skins. Slice roasted garlic into raisin-size pieces.