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Fresh sausage is about the easiest sausage you can make. You are just grinding up the meat and adding some spices. Even easier is breakfast sausage because it is usually made in Bulk Meaning that you are not putting it into casings. It is usually packaged fresh not cooked. It is usually made out of one type of meat which would be pork. It is ready, in patties or one lb. packages for when you need it at breakfast time. This sausage recipe is taken from the book "Great Sausage Recipes and meat curing" by Rytek Kutas. a great book with much knowledge for the beginner and the not so beginner. I have made some slight changes to the recipe depending on what I had at the time. Such as Black pepper instead of white pepper. I also added 2.5 tsp. of "insta cure #1" (.5 teaspoon less than you would use to cure 15lbs of sausage. I was not looking for its curing abilities, just the flavor it would bring. If you use it just swap out same amount of salt for cure, or add same amount of salt if you don't use the cure. Ingredients list is as follows. 15 lb. pork shoulder (some skin as well) 4.5 Tbs. Salt 1.5 Tsp. "Insta cure #1" aka "tenderquick" aka "Pink salt" aka look it up. 2 Tbs. White pepper (I used black) 3 Tbs. Rubbed sage 1.5 Tsp. ginger 2 Tbs. Nutmeg 2.5 Tbs. thyme (This was not added on video, please add now ) 2 Tbs. hot red pepper flakes (optional) 2 cups ice water. Follow the directions in the video and you should be good to go. If you have any questions please let me know. If you notice anything out of whack with the video or the information please let me know as well. Please hit like, and submit to my channel. I will have many more videos coming in the future hopefully. If you have requests for vids let me know that as well. Thanks much. Cookingdude Music was taken from free youtube music permission given by youtube posted below. http://incompetech.com/ http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100314
